LibreRecipes

Sauteed Shrimp on Parmesan Grits with Redeye Gravy

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Madeira, shiitake mushrooms and hot pepper sauce make the gravy in this dish from Jack Fry's something special. It's great for brunch.

6 tablespoons (3/4 stick) butter

4 ounces ham, diced (about 1 cup)

1 1/2 cups sliced stemmed shiitake mushrooms

1 cup finely chopped green bell pepper

1/2 cup minced onion

2 teaspoons minced fresh thyme

1 cup canned low-salt chicken broth

1/2 cup freshly brewed hot coffee

1/2 cup seeded chopped tomatoes

1 teaspoon hot pepper sauce

1/4 cup Madeira

2 teaspoons cornstarch

1 pound large uncooked shrimp, peeled, deveined

Parmesan Grits

Freshly grated Parmesan cheese

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add ham; sauté until brown, about 2 minutes. Add mushrooms, pepper, onion and thyme; sauté 3 minutes. Add broth and next 3 ingredients; bring to boil. Mix Madeira and cornstarch in small bowl. Add to sauce and bring to boil, stirring constantly. Reduce heat; simmer until thickened, about 3 minutes. Season gravy with salt and pepper. (Can be made 1 day ahead. Cool slightly, then chill. Bring to simmer before continuing.)
Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add shrimp; sauté until opaque in center, about 3 minutes. Add gravy; bring to simmer. Add 1 tablespoon butter; stir until melted.
Divide grits among plates. Spoon shrimp and gravy over. Sprinkle with Parmesan cheese.