Ingredients

• 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

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Instructions

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.