Vince and Joe's Gourmet Markets

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Southern Comfort Shrimp & Grits

Serves: 2468

• Unsalted butter
• Tasso ham
• Yellow onion julienned
• Green bell pepper julienned
• Shiitake mushrooms
• Thyme, fresh minced
• Madeira wine
• Brewed coffee
• Chicken stock
• Roma tomatoes diced
• Cornstarch mixed with 1 tsp of water

• Whole milk
• Heavy cream
• Unsalted butter
• Stone-ground grits
• Parmigiano reggiano cheese
• Kosher salt
• Ground black pepper
• Unsalted butter
• Shrimp (16/20 ct) peeled & deveined
• Parmigiano reggiano cheese grated
• Chives, fresh chopped

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Directions:
1. Red-Eye Gravy: Melt butter (2 Tbl) in a large sauté pan over medium-high heat. Add the ham and cook until browned, about 5 minutes. Add the onion, green pepper, mushrooms and
thyme, and cook until the onion is translucent, about 5 minutes.
2. Add the Madeira wine, coffee, chicken broth and tomato and bring to a light boil. Stir in the
cornstarch mixture. Reduce the heat and simmer the sauce until it reduces by one-third, about
10 minutes.
3. Grits: In a saucepan, combine the milk, cream and butter (1 tsp). Bring to a light simmer. Slowly stir in the grits, reduce the heat to low and stir frequently until the grits are thick and creamy, about 10 minutes. Stir in the cheese, salt and pepper to taste. Keep warm.
4. Assembly: Heat 1 tablespoon of butter in a clean, large sauté pan. Add the shrimp and cook
until pink, about 3 minutes. Add the red-eye gravy. Add the remaining butter and stir to
incorporate.
5. To serve, divide the warm grits among 6 plates and top with the shrimp and gravy. Garnish
with cheese and chives.

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