Home » Recipes » Main Dishes » Shrimp and Grits with Red Eye Gravy

Shrimp and Grits with Red Eye Gravy

Shrimp and Grits with Red-Eye Gravy is a fun twist on traditional Shrimp and Grits. The sauce is based on Red-Eye Gravy, another classic southern recipe that is made with coffee and served over country ham.

Shrimp and Grits with Red-Eye Gravy

 

Shrimp and Grits with Red-Eye Gravy is a super easy dish to make. First, get your grits going because they take the longest to cook.

Next, a little country ham that has been cut into slivers is pan-fried until crispy. Set it aside and add a little butter and oil to the pan. Lightly season the shrimp with salt and garlic powder and cook them in the butter/oil mixture for just 2 to 3 minutes. Set the shrimp aside with the ham.

Shrimp and Grits with Red-Eye Gravy

 

Add a little more butter to the pan along with 1 tablespoon of flour. Cook the flour for 1 minute and then add 1/2 cup of strong coffee, 1/3 cup of BBQ Sauce, and 1/3 cup of chicken broth. I love the slightly sweet and smoky flavor the BBQ Sauce gives the shrimp and grits. The sauce just needs to simmer for a minute or two and you are ready to plate the dish as soon as the grits are done.

I add a little Parmesan cheese to the grits but some cheddar cheese would be good too.

Shrimp and Grits with Red-Eye Gravy makes a fabulous brunch recipe. Your guests will really be impressed.

Shrimp and Grits with Red-Eye Gravy

More Shrimp Recipes

Shrimp and Grits with Red-Eye Gravy

Shrimp and Grits with Red Eye Gravy

Shrimp and Grits with Red-Eye Gravy is a fun twist on traditional Shrimp and Grits. The sauce is based on Red-Eye Gravy, another classic southern recipe that is made with coffee and served over country ham.
PREP: 10 mins
COOK: 18 mins
TOTAL: 28 mins
SERVINGS: 4

Ingredients

Grits

  • 3 cups water
  • 2 1/2 cups milk
  • 2 teaspoons salt
  • 1 1/2 cups quick-cooking grits
  • 3 tablespoons butter
  • 1/3 cup freshly grated Parmesan cheese
  • 1/2 teaspoon pepper

Shrimp and Red Eye Gravy

  • 1/4 pound country ham, cut into thin strips
  • 2 tablespoons butter, divided
  • 1 tablespoon olive or vegetable oil
  • 1 1/4 pounds medium shrimp, peeled and deveined
  • 1/4 teaspoon garlic powder
  • 1 tablespoon flour
  • 1/2 cup strong coffee, room temperature
  • 1/3 cup bbq sauce, I use Stubb's Sweet and spicy
  • 1/3 cup chicken broth
  • 2 green onions sliced

Instructions

  • Bring water, milk, and salt to a boil in a medium saucepan. Slowly whisk in grits. Turn heat down some and cook, stirring frequently for about 15 minutes.
    Stir in butter, cheese and pepper and keep warm.
  • Add ham to a large nonstick or cast iron pan. Cook over medium-high heat for a few minutes to get crispy. Remove ham from pan and set aside.
  • Add 1 tablespoon butter and 1 tablespoon oil to the pan and heat over medium-high heat. Season shrimp with salt and garlic powder and add to pan. Cook about 2 to 3 minutes, just until cooked through. Remove shrimp from pan and place with ham.
  • Add remaining tablespoon of butter to pan and sprinkle flour into pan. Cook flour for 1 minutes and then whisk in coffee, bbq sauce, and chicken broth. Simmer until thickened.
  • To dish up, divide grits between 4 bowls. Top with shrimp and ham and sauce. Sprinkle with green onions.
Course: Main Dish
Cuisine: Southern
Keyword: Seafood

Want to Save This Recipe?

Disclosure: This post contains affiliate links.

Leave a Comment

Your email address will not be published.

Recipe Rating




I accept the Privacy Policy

10 thoughts on “Shrimp and Grits with Red Eye Gravy”

  1. We loved it. It’s the firs time I have ever made it at home. I always like to order it at the few restaurants around our area that serve it.

  2. Pamela Norling

    Outstanding! My 90-year old Swedish father-in-law said, ‘out of this world’. Creamy, cheesy grits and a complex-tasting sauce that was indeed very easy to bring together. I used water in the red eye sauce instead of chicken broth and were none the worse for it, Thank you for a great recipe!

  3. Fabulous. Never used milk before in grits and they were really creamy. I will always do grits this way.

  4. Bonnie Waters

    I am going to try this. The recipe looks like it will be great. Need to get all the ingredients.

  5. Angela O'Connor

    I NEVER post a review on a recipe before I try it, but here is my first exception. This looks outstanding. I’m fixing this tonight with some beautiful fresh wild caught Georgia shrimp. The ONLY change I will make is to use regular grits rather than quick cooking (instant). I cannot bring myself to use instant!! Unlike the traditional “grits for breakfast” grits, we like to cook them down over an extended period of time slowly adding some milk as they tighten up. The end result is a fabulously creamy, silky base for whatever you’re going to serve them with. Sorry, that’s the traditionalist that I am!! This is going to be perfection, I know it already! Thank you for the recipe.

  6. healthy food

    Got water in my mouth :D. Very delisious recipes you post on your blog. I’ll try few recipes tomorrow. Thanks

  7. Thank you so much! I can’t wait to make this. You can’t have too many different ways to make shrimp and grits, in my opinion.

  8. depobola livechat

    I have read so many articles concerning the blogger lovers except this paragraph is in fact a fastidious article, keep
    it up.

  9. Hi Christin. This recipe looks so good and different, and I can’t wait to make it. However, I don’t see a measurement for the grits. How much do I add to make the recipe? Thanks in advance.

Scroll to Top