Shrimp Cognac and Baked Cheese Grits

Shrimp Cognac and Baked Cheese Grits

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.

Preparation Time
30 mins
Cooking Time
1 hr 30 mins
Total Time
2 hr
Calories
425 Calories

Recipe Instructions

Step 1
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Step 2
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.
Step 3
Bake in the preheated oven until the grits are hot in the center, and the top is golden brown, about 1 hour.
Step 4
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.
Step 5
Serve the shrimp and mushroom sauce alongside the baked grits.

Ingredients

  • ¾ teaspoon salt
  • 3 eggs
  • ½ cup unsalted butter
  • ½ teaspoon ground black pepper
  • 3 tablespoons unsalted butter
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons minced garlic
  • 6 cups water
  • 1 cup whole milk
  • ¼ cup clarified butter
  • salt and black pepper to taste
  • 1 (8 ounce) package shredded Cheddar cheese
  • 1 ¾ teaspoons salt
  • ½ cup cognac
  • 1 tablespoon Creole seasoning
  • 2 cups yellow grits
  • 1 leek, halved and cut into 1/4-inch pieces
  • 2 ounces fresh morel mushrooms, chopped
  • 3 ounces fresh oyster mushrooms, chopped
  • 3 ounces fresh chanterelle mushrooms, chopped
  • 2 tomatoes, peeled, seeded, and chopped
  • ½ cup shrimp stock
  • ⅓ cup veal stock
  • 1 pound peeled and deveined gulf shrimp

Categories

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