Chef Jo-Jo's taste of Derby cooking

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More to Kentucky Derby than horse racing

Anna Kooiman reports from Churchill Downs

Chef Jo-Jo, Churchill Downs' executive chef, whipped up this Southern classic!

Barbeque Shrimp with Cheese Grits

Serves 6 to 8

Ingredients

3 cups quick cooking grits

1/3 cup shredded cheddar cheese

1/3 cup grated parmesan cheese

Kosher salt and crushed black pepper to taste

1 1/2 sticks unsalted butter

1 pound medium shrimp, peeled and deveined

2 cloves of garlic, minced

3 tablespoons white wine

2 tablespoons Worcestershire sauce

3 tablespoons hot sauce

1 scallion, sliced

Method

1. Bring 12 cups of water to a boil. Once boiling, slowly add grits, stirring the whole time. Bring the grits to a bowl, cover and let simmer on low for about 30 minutes. Stir occasionally. When the grits are smooth, remove the pot from heat, add the cheddar and parmesan cheese and salt and pepper to taste. Stir until cheese is melted and mixed through.

2. While the grits are cooking, melt the butter in a large sauté pan over medium heat. Once melted, add the shrimp to the pan and stir once. Then add the garlic and stir, cooking until fragrant, about 1 minute. Add the white wine, Worcestershire and hot sauce, making sure to scrape up any brown bits on the bottom of the pan. Allow the sauce to cook for a minute to let the flavors deepen. When shrimp are pink and opaque throughout, remove the pan from heat.

3. Serve by placing a cup of grits on each plate and then top with the warm shrimp, sauce and a sprinkle of green onion. Enjoy!