Josef Centeno's Shrimp & "Grits" with Red-Eye Gravy

Josef Centeno's Shrimp & "Grits" with Red-Eye Gravy
  • Cook Time
  • Prep Time
  • 4Servings


  • 3/4 cup plus 1/3 cup heavy cream
  • 3/4 cup farina (such as Cream of Wheat)
  • 6 tablespoons butter
  • 1/3 cup grated Parmesan
  • 2 slices bacon, chopped
  • 1 clove garlic, minced
  • 3/4 cup brewed coffee
  • 2/3 cup chicken stock
  • 2 1/2 teaspoons flour
  • 1/2 pound medium shrimp, peeled and deveined
  • 4 scallions, thinly sliced
  • 1/2 teaspoon hot sauce, such as Tabasco (optional)


In a medium saucepan, bring 3/4 cup heavy cream and 3 cups water to a simmer over medium-low. Gradually whisk in the farina and 1 tsp. salt. Cook, whisking occasionally, until creamy, about 8 minutes. Remove from the heat; stir in 5 tbsp. butter and the cheese. Cover to keep warm.

In a large skillet, cook the bacon over medium-high until crispy, about 5 minutes. Add the garlic; cook, stirring constantly, 1 minute. Stir in the coffee, stock, 1 tsp. cracked pepper and the remaining 1/3 cup heavy cream; bring to a boil. In a small bowl, mix the flour with the remaining 1 tbsp. butter to make a paste; add to the skillet and cook, stirring often, until the gravy thickens, about 6 minutes.

Reduce the heat to low, add the shrimp and simmer until opaque in the center, 2 to 3 minutes. Divide the farina among shallow bowls. Top with the shrimp and gravy, and the scallions and Tabasco, if using.