I have a camera class on Saturday and I wanted to play with my camera a little before the class. Clouds and drizzle for the past 2 days so I thought I would play with food and my camera. I made this recipe a while back and thought it was pretty good and might try it with pulled pork instead. It is not my favorite way to use pulled pork.
Shrimp in Red Eye Gravy
4 Tbs butter
4 ounces ham diced
1/2 tsp thyme
1 1/2 cups finely diced red bell pepper
1 1/2 cups finely diced yellow onion
kosher salt and ground black pepper
6 cloves finely minced garlic
2 med tomatoes, seeded and diced
1 cup cold black coffee
2 cups chicken broth
2 tsp hot pepper sauce
1/4 cup Madeira wine, or sherry, or brandy
4 tsp cornstarch
1 pound 16-20 count shrimp, peeled and deveined shrimp
1 cup 5-minute grits
3 cups chicken broth
1/4 tsp salt
1 cup cream or half-and-half
1 cup Cheese
1. Melt butter in a large braising pan add ham and sauté. Remove the ham
with a slotted spoon. Add thyme, onions, and bell peppers. Sprinkle with
salt and pepper. Cook until the onions and peppers are nicely brown.
2. Add garlic, tomatoes, and ham. Cook until the tomatoes give off their
3. Deglaze the pan with the coffee and allow the coffee to reduce by half.
Add the chicken broth and hot sauce. When the sauce comes to a simmer, mix
together the Madeira and cornstarch and add to pan. Cook until thickened.
Taste for seasoning and adjust the salt, pepper and hot sauce. Stir in the
peeled shrimp (diced is best) and cook until they turn pink. Serve over the
5. In a heavy sauce pan, slowly stir salt and grits into briskly boiling
broth. Reduce heat to medium low, cover and simmer 10 to 20 minutes
stirring occasionally. Add the cream and cheese and adjust to taste. Thin
with more cream if needed.
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Food and pictures still need a little work. Thanks for looking.....