SPICY SHRIMP AND GRITS WITH ANDOUILLE SAUSAGE REDEYE GRAVY
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 entrees or 8 appetizers
Number Of Ingredients 19
Steps:
- Heat the oil in a 12-inch skillet over medium-high heat. Add the andouille sausage, shallots, garlic and 1 teaspoon Creole spice mix and cook until the shallots become translucent and the sausage browns, 10 to 12 minutes.
- Add the chicken stock, coffee, Worcestershire sauce and Tabasco sauce to the skillet and bring to a boil. Add the butter, reduce the heat and simmer until reduced by one-third. Add the shrimp and remaining teaspoon Creole spice mix and simmer until the shrimp are just cooked through, 5 to 6 minutes.
- Divide the cheesy grits among bowls and top with the shrimp and redeye gravy. Garnish with the green onions.
- Combine the milk, butter, salt, pepper and 2 1/2 cups water in a 4-quart saucepan over high heat. Just before the mixture comes to a boil, slowly add the grits, stirring constantly to avoid clumps. Turn the heat to low and cook for 15 minutes, stirring occasionally. Stir in the Cheddar until completely melted. Adjust seasoning if necessary. If the grits are a little thick, add more water until the desired consistency is reached. Cover and keep warm.
SAUTEED SHRIMP
Steps:
- Squeeze lemon over shrimp and set aside.
- Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce; cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes.
- Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 2.6 g, Cholesterol 172.7 mg, Fat 2.2 g, Fiber 0.8 g, Protein 18.8 g, SaturatedFat 0.4 g, Sodium 225.9 mg, Sugar 0.6 g
SAUTEED SHRIMP
Steps:
- In a large saute pan over medium heat, heat the olive oil. Add the garlic and saute until it begins to soften. Add the shrimp and saute for 1 minute. Then add the remaining ingredients and simmer until the shrimp is cooked through and the flavors have combined, about 4 to 6 more minutes. Serve immediately.
SAUTEED SHRIMP ON PARMESAN GRITS WITH REDEYE GRAVY
Categories Coffee Mushroom Tomato Brunch Sauté Ham Shrimp Bell Pepper Fortified Wine Simmer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add ham; sauté until brown, about 2 minutes. Add mushrooms, pepper, onion and thyme; sauté 3 minutes. Add broth and next 3 ingredients; bring to boil. Mix Madeira and cornstarch in small bowl. Add to sauce and bring to boil, stirring constantly. Reduce heat; simmer until thickened, about 3 minutes. Season gravy with salt and pepper. (Can be made 1 day ahead. Cool slightly, then chill. Bring to simmer before continuing.)
- Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add shrimp; sauté until opaque in center, about 3 minutes. Add gravy; bring to simmer. Add 1 tablespoon butter; stir until melted.
- Divide grits among plates. Spoon shrimp and gravy over. Sprinkle with Parmesan cheese.
JACK FRY'S SHRIMP AND GRITS WITH RED-EYE GRAVY
Jack Fry's is one of the many GREAT restaurants on Bardstown Road here in Kentucky. This appetizer is one of the most requested and ordered dishes. The list of ingredients are long, but don't be discouraged! This is goooooooood!!!
Provided by SkinnyMinnie
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- To make grits: In a 3-quart saucepan combine the grits, milk and whipping cream.
- Over medium heat, bring to a low boil.
- Reduce heat to low and simmer stirring frequently, until grits are creamy - about 10 minute.
- Whisk in the Parmesan cheese and salt and pepper to taste.
- To make the gravy: In a large skillet over high heat, melt the butter.
- Add the ham and brown.
- Add the shitakes, onions, green peppers and fresh thyme.
- Saute until the onions become translucent.
- Add the wine, coffee, tomatoes, and hot sauce.
- Bring to a slight boil.
- Combine the cornstarch and chicken broth mixing until cornstarch is dissolved and no lumps.
- Stir the cornstarch mixture into the gravy.
- Reduce heat, and cook another couple of minute.
- To prepare shrimp: In a large skillet over high heat, melt 2-3 Tbs of butter.
- Add the shrimp and cook until shrimp are just pink.
- Add the red-eye gravy.
- Finish the sauce with the remaining 1 Tbs of butter stirred inches.
- To serve: Divide the warm grits among 6 plates, and top each with a portion of shrimp and gravy.
- Garnish with freshly grated Asiago cheese and chopped parsley.
Nutrition Facts : Calories 692.4, Fat 40.3, SaturatedFat 23.1, Cholesterol 364.2, Sodium 1821.5, Carbohydrate 35.3, Fiber 2, Sugar 1.9, Protein 44.4
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