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Jack Fry's Sautéed Shrimp (With Redeye Gravy) Recipe

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This recipe for Jack Fry's Sautéed Shrimp (With Redeye Gravy) is from The King Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Shrimp and Gravy:

6 tbsp Butter
1 cup diced Country Ham
1 ½ cups sliced stemmed Shitake Mushrooms
1 cup finely chopped Green Pepper
½ cup minced Onion
2 tbsp minced fresh Thyme
1 cup Chicken Broth
½ cup freshly Brewed Coffee
½ cup seeded chopped Roma Tomatoes
1 tsp Tabasco
¼ cup Madeira
2 tsp Cornstarch
1 lb uncooked large Shrimp, shelled and deveined
Salt and Pepper to taste

Parmesan Grits:

3 cups Water
1 cup Milk
1 cup Quick-Cooking Grits
1 tsp Salt
½ cup grated Parmesan Cheese
Directions:
Directions:
Shrimp and Gravy:

Melt 2 tbsp butter in a large heavy skillet over medium-high heat. Add ham and sauté until brown, about two minutes. Add mushrooms, peppers, onion and thyme. Sauté for three minutes. Add broth, coffee, tomatoes and Tabasco. Mix Madeira and cornstarch in a small bowl. Add to sauce and bring to a boil, stirring constantly. Reduce heat and simmer until thickened, about three minutes. Season gravy with salt and pepper.

Melt 3 tbsp butter in a heavy large skillet over medium-high heat. Add shrimp and sauté until shrimp turn pink, about 3 minutes. Add gravy and bring to a simmer. Add 1 tbsp of butter and stir until melted.

Parmesan Grits:

Bring first 4 ingredients to a boil in a large saucepan, whisking constantly. Reduce heat; cover and simmer until grits are creamy, stirring occasionally, about 10 minutes. Add cheese and whisk until melted. Season to taste with pepper. Serve on plate covered with shrimp and gravy.
Personal Notes:
Personal Notes:
Jack Fry's is a historic restaurant in Louisville, KY. While living in Louisville, Jack Fry's was my go-to place when I wanted an upscale meal with great atmosphere. Jack Fry was a colorful character; an amateur boxer, bootlegger and bookmaker operating out of the back room of his restaurant, which opened 1933. Much of the history of this place is documented by the old photographs on the walls. Living in the south, I've had a lot of shrimp and grits, but this recipe tops them all. I think it's the redeye gravy made with coffee that sets it off.

 

 

 

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