shrimp and baked cheese grits

Ingredients

• Servings: 12
• 6 cups water
• 3/4 teaspoon salt
• 2 cups yellow grits
• 1 3/4 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 cup unsalted butter
• 2 tablespoons minced garlic
• 1 (8 ounce) package shredded cheddar cheese
• 3 eggs
• 1 cup whole milk
• 1/4 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 seasoning
• 1/2 cup
• 1/2 cup shrimp stock
• 1/3 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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• 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 seasoning; cook and stir until the mushrooms begin to release their liquid, about 3 minutes. pour in the 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.