Shrimp Cognac and Baked Cheese Grits

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Description

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.

Ingredients

  • 6 cups water
  • ¾ teaspoon salt
  • 2 cups yellow grits
  • 1 ¾ teaspoons salt
  • ½ teaspoon ground black pepper
  • ½ cup unsalted butter
  • 2 tablespoons minced garlic
  • 1 (8 ounce) package shredded Cheddar cheese
  • 3 eggs
  • 1 cup whole milk
  • ¼ cup clarified butter
  • 2 tablespoons minced garlic
  • 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
  • 1 tablespoon Creole seasoning
  • ½ cup cognac
  • ½ cup shrimp stock
  • ⅓ cup veal stock
  • 1 pound peeled and deveined gulf shrimp
  • 2 tablespoons chopped fresh thyme
  • 3 tablespoons unsalted butter
  • salt and black pepper to taste

Prep Time: 30 mins

Cook Time: 1 hr 30 mins

Total Time: 2 hrs

Servings: 12

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