Shrimp Cognac and Baked Cheese Grits

Made  times
Natasha 7

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h servings 425 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 165 mg
  • 55%
  • Sodium:
  • 846 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

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


Most helpful
Most positive
Least positive

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 gre...

Now thats a FINE grits recipie!! YUMMM!!!

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 rav...

Oh Yum. Would give this 10 stars if I could.

tI thought this was a bit time-consuming to prepare, maybe I'm just a slow chopper, but I thought it was absolutely superb at the end! Just don't attempt to start making this if you have company...

Other stories that may interest you