Sauteed Shrimp on Parmesan Grits with Redeye Gravy

• 6 tablespoons (3/4 stick) butter
• 4 ounces ham, diced (about 1 cup)
• 1 1/2 cups sliced stemmed shiitake mushrooms
• 1 cup finely chopped green bell pepper
• 1/2 cup minced onion
• 2 teaspoons minced fresh thyme
• 1 cup canned low-salt chicken broth
• 1/2 cup freshly brewed hot coffee
• 1/2 cup seeded chopped tomatoes
• 1 teaspoon hot pepper sauce
• 1/4 cup Madeira
• 2 teaspoons cornstarch
• 1 pound large uncooked shrimp, peeled, deveined
• Parmesan Grits
• Freshly grated Parmesan cheese

1. Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
2. Add ham; saute until brown, about 2 minutes.
3. Add mushrooms, pepper, onion and thyme; saute 3 minutes.
4. Add broth and next 3 ingredients; bring to boil.
5. Mix Madeira and cornstarch in small bowl.
6. Add to sauce and bring to boil, stirring constantly.
7. Reduce heat; simmer until thickened, about 3 minutes.
8. Season gravy with salt and pepper.
9. (Can be made 1 day ahead.
10. Cool slightly, then chill.
11. Bring to simmer before continuing.)
12. Melt 3 tablespoons butter in heavy large skillet over medium-high heat.
13. Add shrimp; saute until opaque in center, about 3 minutes.
14. Add gravy; bring to simmer.
15. Add 1 tablespoon butter; stir until melted.
16. Divide grits among plates.
17. Spoon shrimp and gravy over.
18. Sprinkle with Parmesan cheese.

butter, ham, shiitake mushrooms, green bell pepper, onion, thyme, chicken broth, freshly brewed hot coffee, tomatoes, hot pepper, madeira, cornstarch, shrimp, parmesan grits, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/sauteed-shrimp-on-parmesan-grits-with-redeye-gravy-103253 (may not work)