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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Shrimp Grits with Red-Eye Gravy

1 cup grits
1/2 cup butter
1/2 cup Parmesan cheese
2 tablespoons olive oil
1 pound Andouille sausage
1 cup black coffee
  Cajun seasoning to taste
1 14-ounce can chicken broth
1 14-ounce can beef broth
7 ounces tomato sauce
  salt to taste
  pepper to taste
4 tablespoons corn starch
3/4 cup water
1/2 cup flour
2 eggs, beaten
1 cup Italian seasoned bread crumbs
2 pounds shrimp, peeled and deveined
  green onions, sliced

Cook 1 cup grits according to package directions using 1/2 milk or cream and 1/2 water for liquid. Stir in butter and Parmesan cheese and pour in 8x8-inch cake pan. Cover with plastic wrap and refrigerate.

Make red-eye gravy following directions below.

Remove grits from refrigerator and cut into squares. Dip squares of grits in four, then egg and then bread crumbs. Brown the grits squares in hot oil in a frying pan. Drain on paper towels.

Place shrimp in the skillet with red eye gravy and cook for 2 to 3 minutes.

Place a square of grits on individual plates, cover with shrimp and red eye gravy. Can serve sausage on the side or add to the shrimp gravy. Garnish with sliced green onions.

6 servings

Red-eye Gravy:

In a large skillet brown the Andouille sausage in 2 tablespoons of oil; set aside cooked sausage. Pour black coffee in skillet and bring to a boil; add Cajun seasoning. Add chicken and beef broth and bring to a boil. Add tomato sauce, salt and pepper and simmer. Combine corn starch with water and add to skillet. Bring all ingredients to a boil to thicken.

Look for "Fresh from Florida" ingredients at your grocery store.

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