Shrimp and Smoked Grits with Tasso Gravy
Served at the Kentucky Derby by Churchill Downs Executive Chef David
Danielson
For Shrimp Seasoning
- 3 tbsp Paprika
- 3 tbsp Dried parsley
- 2 tbsp Garlic Powder
- 1 tbsp Kosher Salt
- 1 tbsp ground black pepper
- 1 tbsp rubbed sage
Mix well and store in an airtight container.
- 2 cup Chicken Broth
- 2 cup Heavy Cream
- 1 cup Stone Ground Smoked Grits (Louismill)
- 8 oz goat cheese
In a thick bottom pot, bring Cream and Chicken Broth to a boil. Add in grits and reduce heat to medium high. Stir often and cook for 20-25 minutes. Once grits are tender fold in goat cheese and cook until goat cheese is melted and grits are smooth.
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