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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