' Judd's Hill - Jack Fry's Shrimp & Grits with Red Eye Gravy

Jack Fry's Shrimp & Grits with Red Eye Gravy

 

Grits

   Red Eye Gravy

½ cup stoneground grits

   2 tbsp unsalted butter

2 cups milk

   3 oz country ham (minced)

½ cup heavy cream

   ½ cup shitake mushroom (sliced)

1 tbsp unsalted butter

   ½ cup onion (julienned)

½ cup Parmigiano Reggiano cheese

   ¼ cup green pepper (julienned)

salt and pepper to taste

   ¼ cup Madeira wine (or mirin)

 

   ½ cup brewed coffee

 

   1 cup chicken broth

 

   1 cup diced tomato

 

   1 tbsp tomato paste

 

   1 tbsp fresh thyme

 

   cornstarch slurry (1tsp cornstarch w/ 1tsp water)

 

GRITS
In a sauce pan, combine milk butter and cream.  Bring to a light simmer, add grits.  Reduce heat to low, stir frequently until grits are creamy (about 10 minutes).  Stir in cheese and salt and pepper to taste.

RED EYE GRAVY
In a large sauté pan over high heat melt butter, add ham and brown.  Add onions, green peppers, shiitakes and thyme until onions become translucent.  Pour in Madeira, coffee, chicken broth and tomatoes and bring to a light boil, stir in cornstarch slurry.  Reduce heat and simmer sauce until it reduces by a third.

FINAL ASSEMBLY
INGREDIENTS:  20 shrimp peeled and deveined, 2 tbsp unsalted butter
In a large saute pan heat 1 tbsp butter and cook shrimp until pink.
Add red eye gravy, finish sauce with 1 tbsp butter.
Divide warm grits among 6 plates and top with shrimp and gravy.
Garnish with grated Reggiano cheese and chives.