"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." — Natasha
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1 3/4 teaspoons
ground black pepper
1 (8 ounce) package
shredded Cheddar cheese
leek, halved and cut into 1/4-inch pieces
fresh morel mushrooms, chopped
fresh oyster mushrooms, chopped
fresh chanterelle mushrooms, chopped
tomatoes, peeled, seeded, and chopped
peeled and deveined gulf shrimp
chopped fresh thyme
salt and black pepper to taste
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!
Now thats a FINE grits recipie!! YUMMM!!!
Oh Yum. Would give this 10 stars if I could.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp Cognac and Baked Cheese Grits
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 217
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