Shrimp & Grits Recipe
Sautéed shrimp in red eye gravy with Broadbent country ham, cremini mushrooms, and tomatoes. Served over Weisenberger grits and finished with parmesan.
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Ingredients
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Shrimp & Gravy
Grits
Method
Preparing the Grits
- 1
- 2
Finish the Grits
Once cooked, stir in 2 tablespoons of butter and 1 cup of grated parmesan cheese into the grits until well combined. Keep warm until ready to serve.
Cooking the Shrimp & Gravy
- 3
Sauté the Ham and Mushrooms
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced Broadbent country ham and sliced cremini mushrooms. Sauté for about 5 minutes until the mushrooms are tender.
- 4
Add Garlic and Tomatoes
Stir in the minced garlic and diced tomatoes. Cook for an additional 2-3 minutes until the tomatoes begin to soften.
- 5
Add Shrimp and Seasoning
Add the peeled and deveined shrimp to the skillet. Season with salt, black pepper, and red pepper flakes. Cook for about 3-5 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.
- 6
Add Coffee and Simmer
Pour in the cup of strong brewed coffee. Stir well and allow the mixture to simmer for another 2-3 minutes to blend the flavors.
Serving
- 7
Plate the Dish
Spoon the creamy grits onto each serving plate. Top with the sautéed shrimp and gravy. Serve immediately and enjoy!