- Cook Time
- Prep Time
- 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.