How To Make

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.

Recipe Tips

You can use fresh or frozen and thawed shrimp. If you don’t live near the coast where you have access to very fresh shrimp, you are probably better off buying frozen shrimp.
Be careful not to overcook the shrimp. They are done as soon as they turn opaque. Two to three minutes should be plenty.

Storage

Store leftovers grits and leftovers shrimp mixture in separate containers in the refrigerator for 2 to 3 days. Shrimp are highly perishable so I don’t like to keep leftovers for long. If the grits are too thick, stir a little milk or water into them before reheating.