CHURCHILL DOWNS BARBECUE SHRIMP & CHEDDAR GRITS

It's Derby Week in Kentucky - EVERYBODY PARTY!

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.

Surf and Turf Grill Fry

  

I know it's been quite a while since I've posted a reicpe.  But after some nutrition education, I'm now aware that there is a whole new approach to eating that is better for me.  Now don't misunderstand, I'll ALWAYS be a good southern cook....just a tad lighter when I can be now!

1 lb sirloin steak, all fat trimmed and cube the lean steak
1 lb shrimp, cooked - deveined and tails removed
1 pkg. stir fry vegetables - veggie variety of your choosing
1 cup Kikoman Teriaki Baste and Glaze
1 package of boil in bag rice (optional)
1/2 cup crunchy chow mein noodles (optional)

Grill woks will change your cooking life!  I am a very picky griller so I have one for meat and one for vegetables ( yep, you guessed it two sets of tongs to toss them, one meat, one veggie - OCD is alive and well here:)!

Spray your grill wok with cooking spray, place veggies and steak over a 300* - 350* grill.  Salt and pepper each to taste.  Add shrimp when steak is medium well - shrimp cook super fast and won't require as much grill time.  Toss the veggies (yes with the veggie tongs) and the meat (of course with the meat tongs) until grilled and cooked thru.  The meat tends to take less time than the veggies. 

While the grill is cooking, I microwave the rice according to package directions.  Drain rice well and keep warm.  When the veggies and meat are cooked completely toss meat with Teriaki sauce.  Layer your serving bowl with rice, veggies then meat.  Top with crunchy chow mein noodles (or garnish of your choice - green onions work well too).

There you have it.  A protien and vegetable rich meal with or without rice (your call).  Healthy and delicious...even if I do say so myself!