Red Eye Gravy And Grits Recipes

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JACK FRY'S SHRIMP AND GRITS WITH RED-EYE GRAVY

Jack Fry's is one of the many GREAT restaurants on Bardstown Road here in Kentucky. This appetizer is one of the most requested and ordered dishes. The list of ingredients are long, but don't be discouraged! This is goooooooood!!!

Provided by SkinnyMinnie

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 20



Jack Fry's Shrimp and Grits With Red-Eye Gravy image

Steps:

  • To make grits: In a 3-quart saucepan combine the grits, milk and whipping cream.
  • Over medium heat, bring to a low boil.
  • Reduce heat to low and simmer stirring frequently, until grits are creamy - about 10 minute.
  • Whisk in the Parmesan cheese and salt and pepper to taste.
  • To make the gravy: In a large skillet over high heat, melt the butter.
  • Add the ham and brown.
  • Add the shitakes, onions, green peppers and fresh thyme.
  • Saute until the onions become translucent.
  • Add the wine, coffee, tomatoes, and hot sauce.
  • Bring to a slight boil.
  • Combine the cornstarch and chicken broth mixing until cornstarch is dissolved and no lumps.
  • Stir the cornstarch mixture into the gravy.
  • Reduce heat, and cook another couple of minute.
  • To prepare shrimp: In a large skillet over high heat, melt 2-3 Tbs of butter.
  • Add the shrimp and cook until shrimp are just pink.
  • Add the red-eye gravy.
  • Finish the sauce with the remaining 1 Tbs of butter stirred inches.
  • To serve: Divide the warm grits among 6 plates, and top each with a portion of shrimp and gravy.
  • Garnish with freshly grated Asiago cheese and chopped parsley.

Nutrition Facts : Calories 692.4, Fat 40.3, SaturatedFat 23.1, Cholesterol 364.2, Sodium 1821.5, Carbohydrate 35.3, Fiber 2, Sugar 1.9, Protein 44.4

1 cup uncooked grits
4 cups milk
1 cup whipping cream
1 cup parmesan cheese, grated
salt and pepper, to taste
2 tablespoons butter
3 ounces country ham, minced
1/2 cup shiitake mushroom, sliced
1/2 cup onion, minced
3/4 cup green pepper, minced
1 tablespoon fresh thyme, minced
1/4 cup madeira wine
1/2 cup strong freshly brewed coffee
1/2 cup tomatoes, peeled, seeded and chopped
1 teaspoon Tabasco sauce
1 teaspoon cornstarch
1 cup chicken broth
3 tablespoons butter
1 1/2 lbs shrimp
asiago cheese, for garnish

RED-EYE GRAVY AND GRITS

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 4



Red-Eye Gravy and Grits image

Steps:

  • Cut the fat from edges of ham slices. Add fat to a medium cast-iron skillet. Cook over medium heat until fat renders.
  • Score edges of ham slices. Add ham to skillet, and cook for 3 to 4 minutes on each side. When cooked, remove ham from skillet; set aside. Add water, stirring to deglaze. Cook until mixture comes to a boil and thickens slightly, about 5 minutes. Serve ham and gravy with grits and buttermilk biscuits.

2 slices country ham
1/2 cup water
Salli's Grits
Buttermilk Biscuits

THE MORNING AFTER REDEYE GRAVY

Provided by Amanda Freitag

Categories     condiment

Time 40m

Yield 4 servings

Number Of Ingredients 12



The Morning After Redeye Gravy image

Steps:

  • In a saucepot set over medium heat, melt the butter. Add the onions and garlic, and saute for 3 minutes. Add the sausage and cook for 5 minutes. Add the flour to create a roux. Cook, stirring continuously, until the roux is a rich caramel color and smells nutty, 5 minutes. Add the stock and coffee, and stir. Add the paprika, black pepper and cayenne. Cook, stirring occasionally, until thickened, about 15 minutes. Finish with the cream and season with salt.

4 tablespoons butter
1/2 cup finely diced yellow onion
1 clove garlic, minced
1 cup 1/2-inch pieces andouille sausage
5 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup brewed coffee
1 tablespoon paprika
1 teaspoon ground black pepper
1/2 teaspoon cayenne
1/4 cup cream
Salt

SPICY SHRIMP AND GRITS WITH ANDOUILLE SAUSAGE REDEYE GRAVY

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 entrees or 8 appetizers

Number Of Ingredients 19



Spicy Shrimp and Grits with Andouille Sausage Redeye Gravy image

Steps:

  • Heat the oil in a 12-inch skillet over medium-high heat. Add the andouille sausage, shallots, garlic and 1 teaspoon Creole spice mix and cook until the shallots become translucent and the sausage browns, 10 to 12 minutes.
  • Add the chicken stock, coffee, Worcestershire sauce and Tabasco sauce to the skillet and bring to a boil. Add the butter, reduce the heat and simmer until reduced by one-third. Add the shrimp and remaining teaspoon Creole spice mix and simmer until the shrimp are just cooked through, 5 to 6 minutes.
  • Divide the cheesy grits among bowls and top with the shrimp and redeye gravy. Garnish with the green onions.
  • Combine the milk, butter, salt, pepper and 2 1/2 cups water in a 4-quart saucepan over high heat. Just before the mixture comes to a boil, slowly add the grits, stirring constantly to avoid clumps. Turn the heat to low and cook for 15 minutes, stirring occasionally. Stir in the Cheddar until completely melted. Adjust seasoning if necessary. If the grits are a little thick, add more water until the desired consistency is reached. Cover and keep warm.

2 tablespoons canola oil
8 ounces andouille sausage, sliced into 1/4-inch rounds
4 large shallots, medium dice
6 cloves garlic, thinly sliced
2 teaspoons Creole or Cajun spice mix
2 cups chicken stock or broth
1/2 cup strong brewed coffee
1/4 cup Worcestershire sauce
1 tablespoon Tabasco sauce
2 tablespoons unsalted butter
1 1/2 pounds shrimp, peeled and deveined
Cheesy Grits, recipe follows
Green onions, chopped, for garnish
2 1/2 cups whole milk
4 tablespoons unsalted butter
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon ground black pepper, plus more for seasoning
1 1/2 cups quick-cooking grits
2 cups shredded sharp Cheddar

COUNTRY HAM WITH STONE-GROUND GRITS AND REDEYE GRAVY

Provided by Virginia Willis

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 5



Country Ham with Stone-Ground Grits and Redeye Gravy image

Steps:

  • In a large heavy-bottomed saucepan, bring 4 cups of water to a boil over medium-high heat. Stir in the grits and return to a boil. Season with 1 teaspoon kosher salt. Decrease the heat to low and simmer until creamy and thick, stirring often, 45 to 60 minutes.
  • Heat a large cast-iron skillet over medium-high heat. Add the country ham and cook until crisped and golden brown on each side, about 5 minutes. Remove the ham and keep warm. Add the coffee and 1 cup water to the skillet, scraping up any brown bits with a wooden spoon. Simmer until the "gravy" has reduced to about 1/2 cup, 3 to 5 minutes.
  • Spoon the hot grits into warmed bowls. Top each with a pat of butter and black pepper to taste. Top with the ham and ladle over the gravy. Serve immediately.

1 cup stone-ground grits
Coarse kosher salt and freshly ground black pepper
Four 2-ounce slices country ham
1/4 cup brewed strong coffee
Pats of butter, for serving

RED-EYE GRAVY

Make and share this Red-Eye Gravy recipe from Food.com.

Provided by JABHOOK

Categories     Breakfast

Time 15m

Yield 1 1/2 cups, 4-6 serving(s)

Number Of Ingredients 7



Red-Eye Gravy image

Steps:

  • Heat grease, add flour and sugar until dissolved and incorporated with ham grease. Add water, coffee and bullion cube, stir until gravy is well blended. Turn down heat and cook for 1 minute, add butter and cook for 1 minute longer. Serve immediately with hot biscuits or grits.

Nutrition Facts : Calories 13.6, Fat 0.1, Cholesterol 0.1, Sodium 154.7, Carbohydrate 2.8, Fiber 0.1, Sugar 1.2, Protein 0.4

grease from frying country ham
1 -2 tablespoon flour
1 -2 teaspoon sugar
1 cup hot tap water
1/2 cup strong coffee
1 beef bouillon cube
1 tablespoon butter (optional)

GRITS, COUNTRY HAM AND RED-EYE GRAVY

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12



Grits, Country Ham and Red-Eye Gravy image

Steps:

  • For the grits, bring the water and milk to a boil in a pan, whisk in the grits, and then reduce the heat and cook for an hour. Season with salt and pepper and set aside.
  • For the poached eggs, bring a pan of water to a gentle simmer and add salt and vinegar. Using a spoon, swirl the water in a circle and crack the eggs into the center of the water. Simmer for about 2 minutes. Set aside.
  • For the gravy, to a pre-heated skillet, add a slice of ham and warm it through. Then remove the ham to a plate. Into the same skillet add the coffee and pork stock and reduce.
  • To a bowl or plate add a serving of grits, the ham, a poached egg and sprinkle with chives. Drizzle the red-eye gravy over the grits and serve.

3 cups water
1 cup milk
1 cup course, stone-ground grits
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Salt
Vinegar
4 to 6 eggs, 1 per serving
1 slice salted and smoked Virginia ham, per serving
6 ounces cold day old coffee
Splash pork stock
Chopped chives

RED EYE GRAVY

This southern classic is more of a thin sauce than a traditional thick gravy. It's made with strong coffee and drippings from a slice of cooked country ham. Red eye gravy has intense flavor with salty and bitter notes that pair well with biscuits, grits and ham. If you prefer a more mellow flavor, add a dash of brown sugar. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Time 10m

Yield 1/4 cup

Number Of Ingredients 2



Red Eye Gravy image

Steps:

  • In a large cast iron skillet over medium heat, cook ham until lightly browned, 3-4 minutes on each side. Remove and save for another use. Add coffee to pan drippings, stirring to loosen browned bits from pan. Simmer until reduced by about half.

Nutrition Facts : Calories 29 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 5mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

1 slice country ham (about 1 pound)
1/2 cup brewed coffee

GRANNY'S RED EYE GRAVY (ALSO CALLED REDEYE GRAVY)

Make and share this Granny's Red Eye Gravy (Also Called Redeye Gravy) recipe from Food.com.

Provided by PalatablePastime

Categories     Sauces

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5



Granny's Red Eye Gravy (Also Called Redeye Gravy) image

Steps:

  • Cook bacon until crisp, then set bacon aside and reserve drippings.
  • Stir flour into the drippings, whisking until light brown, 5 minutes or possibly a little more.
  • Pour coffee and water into the bacon drippings/flour, stirring constantly over low heat until mixture thickens up, about 10 minutes. Add whatever amount of salt and pepper you prefer.
  • Remove from heat. Fold in crumbled bacon and serve hot.

Nutrition Facts : Calories 111.5, Fat 10.2, SaturatedFat 3.4, Cholesterol 15.4, Sodium 191.2, Carbohydrate 1.6, Fiber 0.1, Protein 2.9

4 slices bacon
1 tablespoon flour
1 cup black coffee
1 cup water
salt and pepper

RED EYE GRAVY

Red eye gravy gets its name from the appearance of the gravy's color. This gravy was originally made from the fat of ham steaks and then most often used as an added component to the ham dish. In this recipe, I will be using ham stock cubes as a substitute for fat drippings as an alternative.

Provided by Everyday Cusine

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 15m

Yield 6

Number Of Ingredients 6



Red Eye Gravy image

Steps:

  • Dissolve ham stock and coffee granules in water in a large mixing bowl to create a stock.
  • Melt butter in a medium saucepan over medium-high heat; add flour. Cook butter and flour, stirring constantly, until brown, to create a roux, about 5 minutes. Add gravy stock mixture 1/2 cup at a time, stirring constantly, until it resembles the consistency of a gravy, 5 to 7 minutes. Season with black pepper. Remove from heat. Serve warm with meal of choice.

Nutrition Facts : Calories 72.6 calories, Carbohydrate 4 g, Cholesterol 15.4 mg, Fat 5.9 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 619.9 mg, Sugar 0.4 g

4 ham stock cubes
2 ½ tablespoons instant coffee granules
2 cups water
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon ground black pepper

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