| 155 | 156 | 157 | 158 | 159 |
| 1 | 54 | 109 | 163 | 217 |
|
Red−Eye Shrimp and Grits
1
4
8
1
1
1
2
1
1
1
1
1
tablespoon olive oil
ounces country ham or other smoked ham, chopped
ounces sliced fresh mushrooms
/2 teaspoon seasoning salt
/2 teaspoon dried minced thyme
/2 cup chopped green onions
teaspoons minced garlic
cup strong coffee
/4 cup sherry
tablespoon cornstarch
teaspoon hot pepper sauce, or to taste
pound peeled and deveined medium shrimp
Cooked grits or cheese grits
Sauté ham in olive oil in a large saucepan over medium high heat until golden. Add mushrooms,
seasoning salt and thyme and sauté until mushrooms are golden, about 3 to 5 minutes. Add green
onions and garlic and sauté 3 minutes more.
Combine coffee, sherry, cornstarch and hot sauce in a small bowl. Add to the sauté pan and bring to a
simmer. Add the shrimp and simmer until cooked, about 2 minutes.
Spoon grits onto dinner plates, then divide the red−eye shrimp over the grits.
Makes 4 servings.
Red−Eye Shrimp and Grits
147
Page
Quick Jump
|