If you love shrimp and grits you will thoroughly enjoy this new take on a Crescent City Classic used at the storied Commander's Place Restaurant in New Orleans.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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  • Bring the water and 3/4 teaspoon of salt to a boil in a large pot. Whisk in the grits and return to a boil. Reduce heat to low, and cook, stirring frequently until the grits are tender and very thick, about 30 minutes. Remove from the heat, and stir in 1 3/4 teaspoons of salt and 1/2 teaspoon of pepper, 1/2 cup butter, 2 tablespoons garlic, and the Cheddar cheese until the cheese has melted. Beat the eggs in a bowl with the milk until smooth, then stir into the grits until evenly combined. Pour into the prepared baking dish.

  • Bake in the preheated oven until the grits are hot in the center, and the top is golden brown, about 1 hour.

  • Meanwhile, melt the clarified butter in a skillet over medium heat. Stir in 2 tablespoons of garlic, and cook until golden, about 2 minutes. Add the leeks, and cook 1 minute more. Stir in the morel mushrooms, oyster mushrooms, chanterelle mushrooms, tomatoes, and Creole seasoning; cook and stir until the mushrooms begin to release their liquid, about 3 minutes. Pour in the cognac and simmer 2 minutes before pouring in the shrimp stock and veal stock. Return to a simmer, and cook until the liquid has reduced by half. Stir in the shrimp, thyme, and 3 tablespoons of butter. Cook and stir over low heat until the shrimp is no longer translucent, about 4 minutes; season to taste with salt and pepper.

  • Serve the shrimp and mushroom sauce alongside the baked grits.

Nutrition Facts

425.1 calories; 18.4 g protein; 26.9 g carbohydrates; 164.5 mg cholesterol; 845.9 mg sodium. Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 5 stars
08/31/2010
This is the best recipe I have found on this site & I have been using AllRecipes for 5 years now. I made a few minor changes to substitute for ingredients I did not have & it still came out great. DELICIOUS! Thank you for sharing it! Read More
(15)
10 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/31/2010
This is the best recipe I have found on this site & I have been using AllRecipes for 5 years now. I made a few minor changes to substitute for ingredients I did not have & it still came out great. DELICIOUS! Thank you for sharing it! Read More
(15)
Rating: 5 stars
08/31/2010
This is the best recipe I have found on this site & I have been using AllRecipes for 5 years now. I made a few minor changes to substitute for ingredients I did not have & it still came out great. DELICIOUS! Thank you for sharing it! Read More
(15)
Rating: 5 stars
03/15/2010
Now thats a FINE grits recipie!! YUMMM!!! Read More
(8)
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Rating: 5 stars
10/07/2012
Oh Yum. Would give this 10 stars if I could. Read More
(2)
Rating: 5 stars
05/25/2013
This recipe is my absolute favorite! I tried so many shrimp and grits recipes trying to get the right one and then voila Natasha brought this jem of a recipe into my life. It has been the rave of every dinner engagement I've brought it too. For the sake of time and access to ingredients I have made a few modifications: 1) I use chicken and beef stock instead of veal (still delicious) 2) I boil down the shrimp shells in a little water and make my own broth to add to the mix 3) I don't bake the grits. Nor do I add eggs to them. One of these days however I would like to try it. Read More
(2)
Rating: 5 stars
05/06/2014
tI thought this was a bit time-consuming to prepare maybe I'm just a slow chopper but I thought it was absolutely superb at the end! Just don't attempt to start making this if you have company coming in an hour. I didn't have clarified butter so I just successfully used regular butter & I used a carton of seafood stock instead of the other stocks listed. Will make again for sure. Thanks you for posting this culinary winner! Read More
(1)
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Rating: 5 stars
03/27/2016
Absolutely the best shrimp and grits recipe I have ever tried/made/eaten/served! I am craving it right now but I am out of shrimp. Someone mentioned that they did not "have any clarified butter" Huh? You MAKE clarified butter. I don't think you can buy it but who knows. You just melt the butter and skim off the milk solids and what you have left is clarified butter. It does not burn easily when you clarify it cause milk solids are what burn. Wonderful! Thanks for posting this!! Read More
Rating: 5 stars
03/20/2018
Wow! So good! I rarely review but this one was worth it! Only made two changes (1) I didn t have now did I feel like buying veal stock so I used Beef Stock; and (2) my local fine foods market happened to have morel mushrooms soaked in Burgandy Wine so rather than a total 1/2 pound of a variety of mushrooms I used 1/2 pound of the Burgandy Wine soaked mushrooms Read More