Home » Recipes » Entrees » Southern Shrimp n’ Grits with Red Eye Gravy
Southern Shrimp n’ Grits with Red Eye Gravy
Menu Part
Ingredients
1 |
Pouch |
Jumbo Buttermilk Shrimp (Item# 057367) |
Grits |
|
|
1/3 |
Cup |
Yellow Grits |
1 |
Cup |
Water |
1/2 |
Cup |
Milk |
1 |
Cup |
Cheddar Cheese, Shredded |
2 |
Tablespoons |
Butter |
To Taste |
|
Salt |
To Taste |
|
Pepper |
Red Eye Gravy |
|
|
2 |
Slices |
Bacon, Thick, Chopped |
3 |
Each |
Mushrooms, Medium, Chopped |
1/4 |
Each |
Onions, Small, Chopped |
1 |
Tablespoon |
Butter |
1 1/2 |
Tablespoons |
Flour, All Purpose |
1/2 |
Cup |
Beef or Chicken Broth |
1/4 |
Cup |
Brewed Medium Roast Coffee |
1/4 |
Teaspoon |
Sugar |
To Taste |
|
Salt |
Garnish |
|
|
2 |
Each |
Chives, Chopped |
Directions
- Prepare grits according to directions on box. Enhance with cheese.
- For the red eye gravy; Render the bacon and add the mushrooms and onions and set aside.
- Add the butter and flour in the same pan and slowly whisk in the stock and coffee. Season with sugar and salt and let slowly simmer for 15-20 minutes.
- Cook the Jumbo Buttermilk Shrimp in a 350°F fryer to an internal temperature of 165°F. Arrange on top and add bacon, onions, mushrooms, and gravy. Garnish with fresh chives.
View as PDF