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.
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.