Ingredients
6
tbsp (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
cup canned low-salt chicken broth
1/2
cup freshly brewed hot coffee
1/2
cup seeded chopped tomatoes
1
pound large uncooked shrimp, peeled, deveined
Freshly grated Parmesan cheese
Directions
1.
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add ham; sauté until brown, about 2 minutes. Add mushrooms, pepper, onion and thyme; sauté 3 minutes. Add broth and next 3 ingredients; bring to boil. Mix Madeira and cornstarch in small bowl. Add to sauce and bring to boil, stirring constantly. Reduce heat; simmer until thickened, about 3 minutes. Season gravy with salt and pepper. (Can be made 1 day ahead. Cool slightly, then chill. Bring to simmer before continuing.)
2.
Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add shrimp; sauté until opaque in center, about 3 minutes. Add gravy; bring to simmer. Add 1 tablespoon butter; stir until melted.
3.
Divide grits among plates. Spoon shrimp and gravy over. Sprinkle with Parmesan cheese.
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