Shrimp Cognac and Baked Cheese Grits Recipe

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Ingredients:

Serving

6 cups water
3/4 tsp salt
2 cups yellow grits
1 3/4 tsp salt
1/2 tsp ground black pepper
1/2 cup unsalted butter
2 tbsp minced garlic
1 (8 oz) package shredded cheddar cheese
3 eggs
1 cup whole milk
1/4 cup clarified butter
2 tbsp minced garlic
1 leek, halved and cut into 1/4-inch pieces
2 oz fresh morel mushrooms, chopped
3 oz fresh oyster mushrooms, chopped
3 oz fresh chanterelle mushrooms, chopped
2 tomatoes, peeled, seeded, and chopped
1 tbsp creole seasoning
1/2 cup cognac
1/2 cup shrimp stock
1/3 cup veal stock
1 lb peeled and deveined gulf shrimp
2 tbsp chopped fresh thyme
3 tbsp unsalted butter
salt and black pepper to taste

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1006.02 Kcal (4212 kJ)
Calories from fat	599.34 Kcal
		% Daily Value*
Total Fat	66.59g	102%
Cholesterol	423.3mg	141%
Sodium	799.67mg	33%
Potassium	303.87mg	6%
Total Carbs	76.37g	25%
Sugars	39.91g	160%
Dietary Fiber	2.75g	11%
Protein	22.23g	44%
Vitamin C	3.8mg	6%
Vitamin A	0.6mg	19%
Iron	3.1mg	17%
Calcium	112mg	11%

Amount Per 100 g
Calories	331.48 Kcal (1388 kJ)
Calories from fat	197.48 Kcal
		% Daily Value*
Total Fat	21.94g	102%
Cholesterol	139.47mg	141%
Sodium	263.48mg	33%
Potassium	100.12mg	6%
Total Carbs	25.16g	25%
Sugars	13.15g	160%
Dietary Fiber	0.9g	11%
Protein	7.32g	44%
Vitamin C	1.3mg	6%
Vitamin A	0.2mg	19%
Iron	1mg	17%
Calcium	36.9mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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