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Red-Eye Shrimp and Grits


  • 1 tablespoon olive oil
  • 4 ounces country ham or other smoked ham, chopped
  • 8 ounces sliced fresh mushrooms
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon dried minced thyme
  • 1/2 cup chopped green onions
  • 2 teaspoons minced garlic
  • 1 cup strong coffee
  • 1/4 cup sherry
  • 1 tablespoon cornstarch
  • 1 teaspoon hot pepper sauce, or to taste
  • 1 pound peeled and deveined medium shrimp
  • Cooked grits or cheese grits


  1. Sauté ham in olive oil in a large saucepan over medium high heat until golden.
  2. Add mushrooms, seasoning salt and thyme and sauté until mushrooms are golden, about 3 to 5 minutes.
  3. Add green onions and garlic and sauté 3 minutes more.
  4. Combine coffee, sherry, cornstarch and hot sauce in a small bowl. Add to the sauté pan and bring to a simmer.
  5. Add the shrimp and simmer until cooked, about 2 minutes.
  6. Spoon grits onto dinner plates, then divide the red-eye shrimp over the grits.

Makes 4 servings.

Nutritional information per serving (excluding grits): 214 calories, 25.3 grams protein, 7.9 grams carbohydrates, 1.1 grams fiber, 7.1 grams fat, 1.6 grams saturated fat, 178 milligrams cholesterol and 820 milligrams sodium

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