Plan Your Own Derby Party

Shrimp & Grits with Red Eye Gravy

by Jack Fry's

GRITS:


1CUP STONEGROUND GRITS
4 CUPS MILK
1 CUP HEAVY CREAM
2 T. UNSALTED BUTTER
1 CUP GRATED PARMIGIANO REGGIANO CHEESE
SALT AND PEPPER TO TASTE

~ 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 ( approx. 10 minutes).  Stir in cheese and salt and pepper to taste.


RED EYE GRAVY


2 T. UNSALTED BUTTER
3 OZ. KENTUCKY COUNTRY HAM (MINCED)
½ CUP SHIITAKE MUSHROOMS (SLICED)
½ CUP ONION (JULIENNE)
¾ CUP GREEN PEPPER (JULIENNE)
¼ CUP MADEIRA WINE
½ CUP BREWED COFFEE
1 CUP CHICKEN BROTH
½ CUP TOMATO (CONCASSED)
1 T. FRESH THYME (MINCED)
1 tsp. CORNSTARCH SLURRY ( 1 tsp. cornstarch mixed with 1 tsp. water)


~  In a large sauté pan over high heat melt butter, add ham and brown.  Add onions, green peppers, shiitakes and thyme sauté until the onions become translucent.  Pour in Madiera, 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



20 SHRIMP (PEELED AND DEVEINED)
2 T. UNSALTED BUTTER

~ In a large sauté pan heat 1 T. butter and cook shrimp until pink.  Add red eye gravy, finish sauce with 1 T. butter.  Divide warm grits among 6 plates and top with shrimp and gravy.  Garnish with grated Reggiano cheese and chives.