Ingredients
| 1/2 |
Cup Butter |
| 8 |
oz Ham (Smoked, Chopped) |
| 1/2 |
Cup Flour |
| 1 |
Teaspoon Paprika (Smoked) |
| 5 |
Cups Chicken Stock |
| 2 |
Cups Coffee (Brewed) |
| 2 1/2 |
Quart Water |
| 3 |
Cups Grits (Quick Cooking) |
| 1 |
Tablespoon Thyme (Fresh) |
| |
Salt & Pepper |
| 1 |
LB Sharp Cheddar Cheese (Shredded) |
| 24 |
SeaFusions™ Shrimp N Grits Cakes 3oz (1/10lb) 422025 |
| 12 |
Eggs (Poached) |
Directions
1. Make red eye gravy: melt butter in saucepan, add ham and saute until golden. Whisk in flour, cook 2 minutes. Whisk in paprika and slowly add stock. Add coffee and bring to boil Simmer until reduced to 6 cups. 15 minutes.
2. Make the grits: bring water to a boil, stir in grits and thyme. Bring to boil and sat and simmer covered until cooked. 6 minutes. Season with pepper and stir in cheese. Keep warm.
3. To serve, ladle 1/2 cup gravy on plate, add 1 cup grits and top with 2 shrimp cakes and 1 poached egg (if using). Sprinkle with thyme and parsley.