Shrimp with Country Ham and Red-Eye Gravy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
The Gravy:1 Tbs butter8 oz country ham or prosciutto, minced1/2 cup sliced shiitake mushroom caps 1/4 cup minced shallot1/2 cup Madeira wine1/2 cup strong brewed fresh coffee or espresso1 Tbs cornstarch6 oz.spicy V-8 juice1 Tbs minced fresh thymeShrimp:2 Tbs butter1 cup cored, seeded and minced green bell peppers1 1/2 pound of large peeled deveined shrimp 1 tsp Sriracha1/2 cup minced fresh parsley
First make the gravy. This can be made ahead and warmed right before serving. In a large skillet over high heat, melt the butter, add the country ham, and saute until brown, stirring. Pour in the Madeira and coffee and simmer for 15 minutes to reduce by half and combine the flavors. Dissolve the cornstarch in the V-8 juice and whisk into the gravy. Return to a boil, stirring, and add the thyme to finish the gravy.
In a large skillet set over high heat melt the butter for the shrimp; add the green peppers, and saute for 1 minute. Add the shrimp and Sriracha and saute for about 4 minutes, until shrimp are just pink. Stir in the Red-Eye gravy and remove from the heat just as the sauce warms. Sprinkle with parsley.
Good served over soft cheese grits.
Number of Servings: 6
Recipe submitted by SparkPeople user CHEFSOPHIE.
In a large skillet set over high heat melt the butter for the shrimp; add the green peppers, and saute for 1 minute. Add the shrimp and Sriracha and saute for about 4 minutes, until shrimp are just pink. Stir in the Red-Eye gravy and remove from the heat just as the sauce warms. Sprinkle with parsley.
Good served over soft cheese grits.
Number of Servings: 6
Recipe submitted by SparkPeople user CHEFSOPHIE.
Nutritional Info Amount Per Serving
- Calories: 296.5
- Total Fat: 14.5 g
- Cholesterol: 214.5 mg
- Sodium: 1,234.2 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 1.0 g
- Protein: 31.4 g
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