Shrimp, Ratatouille And Boursin Grits

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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
• 4 cups milk
• 1 cup grits
• 2 tablespoons butter
• 4 ounces boursin cheese
• salt
• pepper
• 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

Recipe

• 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.