Kentucky Derby Party

Every year some of our college friends throw a Kentucky Derby party at their home. It is always so much fun! Everyone dresses up and they have bounce houses and a great playset for all of the kids to play on. It is truly a wonderful time for all! There is also always great food. (What great southern party doesn't have great food?)


My friend Christina from Pluff Mudd Studio designed some PRECIOUS cupcake toppers and my friend Becki baked some adorable cupcakes for them to go on! There was also some great southern BBQ and other wonderful appetizers. I ventured out and decided to try out a new recipe for Shrimp and Grits. The recipe came from the Kentucky Derby website (www.kentuckyderby.com) but I also posted it below. It was FANTASTIC! I will definitely be using this recipe again very soon!

Shrimp and Grits with Red Eye Gravy

GRITS:

1CUP STONEGROUND GRITS
4 CUPS MILK
1 CUP HEAVY CREAM
2 T. UNSALTED BUTTER
1 CUP GRATED PARMIGIANO REGGIANO CHEESE
SALT AND PEPPER TO TASTE

~ In a sauce pan combine milk, butter and cream. Bring to a light simmer, add grits. Reduce heat to low, stir frequently until grits are creamy ( approx. 10 minutes). Stir in cheese and salt and pepper to taste.


RED EYE GRAVY

2 T. UNSALTED BUTTER
3 OZ. KENTUCKY COUNTRY HAM (MINCED)
½ CUP SHIITAKE MUSHROOMS (SLICED)
½ CUP ONION (JULIENNE)
¾ CUP GREEN PEPPER (JULIENNE)
¼ CUP MADEIRA WINE
½ CUP BREWED COFFEE
1 CUP CHICKEN BROTH
½ CUP TOMATO (CONCASSED)
1 T. FRESH THYME (MINCED)
1 tsp. CORNSTARCH SLURRY ( 1 tsp. cornstarch mixed with 1 tsp. water)

~ In a large sauté pan over high heat melt butter, add ham and brown. Add onions, green peppers, shiitakes and thyme sauté until the onions become translucent. Pour in Madiera, coffee, chicken broth, and tomatoes and bring to a light boil, stir in cornstarch slurry. Reduce heat and simmer sauce until it reduces by a third.


FINAL ASSEMBLY

20 SHRIMP (PEELED AND DEVEINED)
2 T. UNSALTED BUTTER

~ In a large sauté pan heat 1 T. butter and cook shrimp until pink. Add red eye gravy, finish sauce with 1 T. butter. Divide warm grits among 6 plates and top with shrimp and gravy. Garnish with grated Reggiano cheese and chives