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.
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
Shrimp and Grits with Red Eye Gravy
- 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
- 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.
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