Makes 6 servings
SHRIMP:
35 shrimp (16 to 20 count), peeled and deveined
6 cloves garlic, minced
2 teaspoons chopped basil
Salt and pepper
¼ cup olive oil
BOURSIN CHEESE GRITS:
4 cups milk
1 cup quick grits
2 tablespoons butter
Salt and pepper
4 ounces boursin cheese
RATATOUILLE
¼ cup olive oil
1 zucchini, diced
1 yellow squash, diced
1 eggplant, peeled, large diced
1 onion, diced
3 cloves garlic, diced
1 green pepper, diced
4 ounces Michelob Bavarian style wheat Beer
2 tomatoes, diced
1 cup tomato juice
Basil, oregano, salt, pepper to taste
MARINATE: Combine shrimp with 1/4 cup olive oil, 6 cloves diced garlic, 2 teaspoons chopped basil, and salt and pepper. Let marinate 30 minutes.
MAKE GRITS: Bring milk and butter to a boil. Add grits. Cook over medium heat for 15 to 20 minutes, stirring often. Season with salt and pepper. Add boursin and cook another 2 to 3 minutes. Adjust seasoning.
RATATOUILLE: Heat 1/4 cup oil in large skillet. Add eggplant and cook 5 to 7 minutes until brown. Drain excess oil. Add onion, garlic and peppers. Cook another minute. Add beer and cook for 3-4 minutes.Add zucchini and squash. Add tomato products, salt, pepper and herbs. Simmer for another 10 to 15 minutes.
When almost ready to serve, heat a sauté pan and place shrimp mixture in heated pan. Cook shrimp for 30 seconds on each side.
Serve in individual ramekins with grits topped with ratatouille, then shrimp and more ratatouille; or on plates, as grits topped with ratatouille, then shrimp.
Try another chef's recipe using domestic, sustainable seafood.
