This is THE ultimate Southern dish, featuring buttery sautéed shrimp in red eye gravy with savoury country ham, cremini mushrooms, and tomatoes, served over creamy grits and finished with Parmesan cheese.
Courtesy of Steve Gustafson, Jack Fry’s Restaurant in Louisville, Kentucky.
ingredients
Weisenberger Grits
Red Eye Gravy
Shrimp & Weisenberger Grits, Plated
directions
Combine all ingredients over medium heat, cook until desired consistency is achieved, stirring frequently for about 45 minutes.
In a large sauce pot over medium heat, melt 2 Tbsp (30 mL) of whole butter and with the country ham. As the ham browns a fond, or a base will begin to form in the pan add onions and cook until translucent. It is important to build a good fond on the pan or the flavor of the finished product will be too light.
Deglaze with Madeira and reduce au sec.
Add peppers, creminis, coffee, stock, Tabasco, and thyme. Make slurry, which is essentially 1 tablespoon (15 mL) of cornstarch and equal part water. Mix well. Add slurry to mixture and bring to a boil. Let it cook for about 30 minutes.
In a saute pan over high heat, add 2 tablespoons of canola oil and garlic. When hot, add shrimp. Sear on one side until shrimp turns pink, then add 2 tablespoons of tomato concasse and 3 oz red eye gravy.
Bring sauce to a simmer (sauce should coat the back of a spoon and should have a fair coffee flavor finish). Add 1 tablespoon (15 mL) whole butter and season to taste.
Portion 4 oz of prepared grits in center of plate, arrange shrimp and pour gravy over. (Gravy should cover about ⅓ of the bottom of the bowl).
Finish with 2 tablespoons shredded Parmesan cheese.