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Jack Fry's shrimp and grits

Time 1 hour
Yields Serves 6
Jack Fry’s shrimp and grits
(Mel Melcon / Los Angeles Times)

Red-eye gravy

1

Melt the butter in a large saute pan over medium-high heat. Add the ham and cook until browned, about 5 minutes. Add the onion, green pepper, mushrooms and thyme, and cook until the onion is translucent, about 5 minutes.

2

Add the Madeira, coffee, chicken broth and tomato and bring to a light boil. Stir in the cornstarch mixture. Reduce the heat and simmer the sauce until it reduces by one-third, about 10 minutes.

Grits

1

In a saucepan, combine the milk, cream and butter. Bring to a light simmer. Slowly stir in the grits, reduce the heat to low and stir frequently until the grits are thick and creamy, about 10 minutes.

2

Stir in the cheese and the salt and pepper to taste. Keep warm.

Assembly

1

Heat 1 tablespoon butter in another large saute pan. Add the shrimp and cook until pink, about 3 minutes.

2

Add the red-eye gravy. Add the remaining butter and stir to incorporate.

3

To serve, divide the warm grits among 6 plates and top with the shrimp and gravy. Garnish with the cheese and chives.


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