Shrimp with Country Ham and Red-Eye Gravy

Shrimp with Country Ham and Red-Eye Gravy

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Shrimp with Country Ham and Red-Eye Gravy calories by ingredient
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This is great served over soft cheese grits and it perfect comfort food. This is great served over soft cheese grits and it perfect comfort food.
Number of Servings: 6


    The Gravy:
    1 Tbs butter
    8 oz country ham or prosciutto, minced
    1/2 cup sliced shiitake mushroom caps
    1/4 cup minced shallot
    1/2 cup Madeira wine
    1/2 cup strong brewed fresh coffee or espresso
    1 Tbs cornstarch
    6 oz.spicy V-8 juice
    1 Tbs minced fresh thyme

    2 Tbs butter
    1 cup cored, seeded and minced green bell peppers
    1 1/2 pound of large peeled deveined shrimp
    1 tsp Sriracha
    1/2 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.

TAGS:  Fish | Dinner | Fish Dinner |

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  • Very Good
    Great if you eat one mean a day! - 8/22/19

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  • thanks - 8/16/19

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  • Looks great!!!! - 4/27/19

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  • Peculiar - 4/21/19

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  • tasty - 11/19/18

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