Thornton River Grille, Sperryville, VA
The Thornton River Grille makes its own seasoning for the shrimp, but chef Tom Nash recommends Chef Paul Prudhomme’s Blackened Redfish Magic seasoning blend in its place. He also suggests serving this dish with Gadino Cellars Reserve Viognier: “It has overtones of fruit—in particular, apricot—which works very well with the slight saltiness of the red eye gravy.”
Preparation time: 30 minutes
Cooking time: 10 minutes
Serves: 2
Download the recipe
For the grits
- ½ cup stone ground, unbleached grits
- 2 cups water
- 1 teaspoon salt
- 1 pint half-and-half
- ½ pound smoked Gouda cheese, diced
- Combine grits, water, and salt in a medium saucepan.
- Bring to a boil and reduce heat to low. Simmer the grits, stirring frequently, until they begin to thicken.
- Stir in half-and-half and Gouda. Continue to simmer until thick (30 minutes or so), stirring frequently. When finished, remove from heat, salt and pepper to taste. Let rest for at least an hour before serving.
For the gravy
- ¼ pound diced country ham, with fat
- 2 cloves garlic, smashed but left whole
- ½ cup cream sherry
- 2 cups brewed coffee
- Sauté country ham and garlic in a very hot sauce pan.
- When garlic begins to brown, add sherry and coffee. Simmer over low to medium heat for about an hour.
- Salt and pepper to taste.
For the shrimp
- 4–6 jumbo shrimp, peeled and deveined
- Olive oil
- Blackening seasoning
- Baste the shrimp with olive oil and season with your favorite blackening seasoning.
- Grill the shrimp until done—just until there is no translucence in the center.
- If overcooked, the shrimp will become rubbery.
Assembling and serving
Place the shrimp on top of the grits and ladle the red eye gravy over the top. A nice sprig of rosemary or chive makes a perfect garnish.
