This recipe offers a delightful twist on the classic shrimp and grits, featuring a rich and flavorful gravy.
Combine the grits and milk in a saucepan and bring to a low boil.
Stir the grits frequently to prevent them from sticking to the bottom of the pan.
Reduce the heat and simmer, stirring frequently, until the grits are creamy.
Use a whisk to break up any lumps that may form during cooking.
Stir in the Parmesan cheese and butter, and season with salt and pepper.
Taste and adjust the seasoning as needed.
Melt butter in a skillet over high heat and brown the diced ham.
Ensure the ham is evenly browned for a richer flavor.
Add the mushrooms, onion, green pepper, and thyme, and sauté until the onion is translucent.
Stir occasionally to prevent burning and ensure even cooking.
Pour in the wine, coffee, tomatoes, and hot sauce, and bring to a slight boil.
Allow the mixture to reduce slightly to concentrate the flavors.
Mix the cornstarch with chicken broth until smooth, then stir into the gravy.
Ensure the cornstarch is fully dissolved to avoid lumps.
Melt butter in a skillet and cook the shrimp until pink.
Avoid overcooking the shrimp to keep them tender.
Combine the shrimp with the gravy and stir in the remaining butter.
The butter adds a glossy finish to the sauce.
Serve the grits topped with shrimp and gravy, garnished with Asiago cheese and parsley.
Serve immediately for the best texture and flavor.
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