Southern Shrimp n’ Grits with Red Eye Gravy

Menu Part


1 Pouch Jumbo Buttermilk Shrimp (Item# 057367)
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
2 Each Chives, Chopped


  1. Prepare grits according to directions on box. Enhance with cheese.
  2. For the red eye gravy; Render the bacon and add the mushrooms and onions and set aside.
  3. 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.
  4. 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.

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