Red-Eye Shrimp and Grits 1 tablespoon olive oil 4 ounces country ham or other smoked ham, chopped 8 ounces sliced fresh mushrooms 1/2 teaspoon seasoning salt 1/2 teaspoon dried minced thyme 1/2 cup chopped green onions 2 teaspoons minced garlic 1 cup strong coffee 1/4 cup sherry 1 tablespoon cornstarch 1 teaspoon hot pepper sauce, or to taste 1 pound peeled and deveined medium shrimp Cooked grits or cheese grits Sauté ham in olive oil in a large saucepan over medium high heat until golden. Add mushrooms, seasoning salt and thyme and sauté until mushrooms are golden, about 3 to 5 minutes. Add green onions and garlic and sauté 3 minutes more. Combine coffee, sherry, cornstarch and hot sauce in a small bowl. Add to the sauté pan and bring to a simmer. Add the shrimp and simmer until cooked, about 2 minutes. Spoon grits onto dinner plates, then divide the red-eye shrimp over the grits. Makes 4 servings. Nutritional information per serving (excluding grits): 214 calories, 25.3 grams protein, 7.9 grams carbohydrates, 1.1 grams fiber, 7.1 grams fat, 1.6 grams saturated fat, 178 milligrams cholesterol and 820 milligrams sodium