Shrimp, Ratatouille and Boursin Grits

Submitted by gailanng

"Using local or wild shrimp makes for a better end product. Chef Tim Thomas of Georgia won first place in the 2007 Great American Seafood Cook-Off."

 

• Ready In: 1hr 5mins
• Ingredients: 25
• Serves: 6

ingredients

• For the Shrimp

• 35 large shrimp, peeled and deveined (16-20 count per pound)
• 1⁄4 cup olive oil
• 6 garlic cloves, minced
• 2 tablespoons chopped fresh basil
• salt
• pepper

• For the Boursin Grits

• 4 cups milk
• 1 cup grits
• 2 tablespoons butter
• 4 ounces boursin cheese
• salt
• pepper

• For the Ratatouille

• 1 eggplant, peeled and large dice
• 1⁄4 cup olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 green pepper, diced
• 4 ounces beer
• 1 zucchini, diced
• 1 yellow squash, diced
• 2 tomatoes, diced
• 1 cup tomato juice
• 1⁄4 cup fresh basil, chopped
• salt
• pepper

directions

1. For the Shrimp: Combine all ingredients together in bowl and marinate 30 minutes.
2. Place shrimp in heated sauté pan; cook for about 30 seconds on each side.
3. For the Boursin Grits: Bring milk and butter to a boil and add grits. Cook over medium heat for 15-20 minutes, stirring often. Season with salt and pepper. Add cheese and cook for 2-3 minutes.
4. For the Ratatouille: Heat large skillet with oil. Add eggplant and cook 5-7 minutes until brown. Drain excess oil. Add onion, garlic, and bell pepper. Cook another minute. Add beer and cook for 3-4 minutes. Add zucchini and squash. Cook 2-3 minutes. Add tomatoes and tomato sauce, salt, pepper and basil. Simmer 10-15 minutes.
5. Place grits in individual bowls, top with ratatouille and then shrimp.