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 is a super easy dish to make. First, get your grits going because they take the longest to cook.

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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.

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.

More Shrimp Recipes

• Bang Bang Shrimp Pasta
• New Orleans Style BBQ Shrimp
• Shrimp Creole

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Shrimp and Grits with Red Eye Gravy

Prep Time

10 mins

Cook Time

18 mins

Total Time

28 mins

 

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.

Course: Main Dish

Cuisine: Southern

Keyword: Seafood

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

1. 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.

2. 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.

3. 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.

4. 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.

5. To dish up, divide grits between 4 bowls. Top with shrimp and ham and sauce. Sprinkle with green onions.

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