This is the true recipe from Churchill Downs. I hope you enjoy this southern classic.
Shrimp:
2 lbs. jumbo shrimp, peeled, deveined, tail on
2 oz. light olive oil
1 Tbsp. garlic
1/4 lb. unsalted butter, cold and quartered
10 oz. white wine
4 oz. Louisiana Hot Sauce
3 oz. Worcestershire Sauce
1 green onion, cut on bias for garnish
Grits:
2 cups quick-cooking grits
4 cups water
1 tsp. salt
1/2 cup heavy cream
1 cup cheddar cheese
1/2 cup Parmesan cheese
1/2 stick butter
Shrimp: Add oil to a large saute pan, on high heat. Add shrimp and cook until very light pink on one side, about three minutes. Add garlic to the pan and stir. Then add white wine and cook until wine has reduced by half. Stir in hot sauce and Worcestershire. Remove cooked shrimp from pan and arrange on serving dish. Continue to reduce the sauce for about 1 minute longer. Remove pan from heat and add the chunks of cold butter. Swirl butter until the sauce develops a velvety texture. Pour sauce over shrimp on plate and garnish with green onion.
Grits: Add grits and water to a four-quart saucepan. Bring water to boil and allow grits to thicken, stirring occasionally. Add salt, cream, cheddar, Parmesan and butter and remove from heat. Stir until all of the cheese is melted. Serves 10.
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