Shrimp Cognac and Baked Cheese Grits
Ingredients2 h servings 425 cals
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- 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.
Per Serving: 425 calories; 24.1 g fat; 26.9 g carbohydrates; 18.4 g protein; 165 mg cholesterol; 846 mg sodium. Full nutrition
ReviewsRead all reviews 7
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 gre...
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 rav...
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...
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...