Go Back
Marissa Bolden

Shrimp & Grits with Brown-Eyed Gravy Inspired Butter

This shrimp and grits variation layers bold Southern comfort with a rich brown-eyed gravy inspired butter. Savory shrimp are seasoned and cooked until tender, then paired with creamy, peppery grits.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • For the Grits:
  • 1 cup vegetable stock
  • 1 –2 cups half-and-half
  • ½ cup white grits
  • 4 tablespoons butter melted
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 2 teaspoons black pepper
  • For the Shrimp and Butter:
  • 2 Tb Olive oil
  • 1 pound shrimp peeled and deveined
  • 1 c Mushrooms sliced
  • 1 teaspoon chicken bouillon powder
  • 1 tablespoon brewed coffee
  • 1 stick butter softened
  • 2 teaspoons salt
  • 2 teaspoons black pepper

Method
 

  1. Cook the Grits:
  2. In a saucepan, combine the vegetable stock, half-and-half, 2 teaspoons salt, and sugar. Bring the mixture to a simmer.
  3. Slowly whisk in the grits, continuing to whisk until the mixture comes to a boil.
  4. Stir in the melted butter and black pepper to create a creamy grits base.
  5. Cover and let the grits simmer for about 20 minutes, stirring occasionally. Add more stock if the mixture thickens too much. Season with additional black pepper to taste.
  6. Prepare the Shrimp Mixture:
  7. Season the peeled and deveined shrimp with 2 teaspoons of salt and 2 teaspoons of black pepper. Set aside.
  8. In a small bowl, combine the chicken bouillon powder and brewed coffee, stirring until dissolved.
  9. Mix the coffee and bouillon mixture into the softened stick of butter. Set this "red-eye gravy butter" mixture aside.
  10. Cook the Shrimp:
  11. Add olive oil to the pan add in mushrooms, saute for 5 minutes, till golde.
  12. Add the seasoned shrimp to a hot skillet and cook until they are pink and just opaque (fully cooked).
  13. Remove the shrimp from the heat. Stir in the reserved brown eye butter mixture, allowing it to melt and coat the shrimp.
  14. Serve:
  15. Spoon a generous amount of creamy grits into a bowl.
  16. Either fold the cooked shrimp into the buttery mixture or spoon the shrimp and sauce mixture over the grits.
  17. Finish with extra cracked black pepper for depth.