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Shrimp Cognac and Baked Cheese Grits

Reviewed: May 25, 2013
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.
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