Name: Shrimp Ratatouille with Boursin Cheese Grits
Yield: 6
Ingredients: 35 shrimp -; 1/4 c. olive oil -; 6 clove garlic -; 2 tsp. chopped basil -; Salt and pepper -; 4 c. milk -; 2 tbsp. butter -; 1 c. quick grits -; Salt and pepper -; 4 oz. Boursin cheese -; 1/4 c. olive oil -; 1 onion -; 3 clove garlic -; 1 green pepper -; 4 oz. Michelob Bavarian Wheat beer -; 1 zucchini -; 1 yellow squash -; 2 tomatoes -; 1 c. tomato juice -; Basil, oregano, salt, pepper -

Shrimp Ratatouille with Boursin Cheese Grits

Recipe information

Cooking:

Servings per container:

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Ingredients for - Shrimp Ratatouille with Boursin Cheese Grits

1. 35 shrimp -

2. 1/4 c. olive oil -

3. 6 clove garlic -

4. 2 tsp. chopped basil -

5. Salt and pepper -

6. 4 c. milk -

7. 2 tbsp. butter -

8. 1 c. quick grits -

9. Salt and pepper -

10. 4 oz. Boursin cheese -

11. 1/4 c. olive oil -

12. 1 onion -

13. 3 clove garlic -

14. 1 green pepper -

15. 4 oz. Michelob Bavarian Wheat beer -

16. 1 zucchini -

17. 1 yellow squash -

18. 2 tomatoes -

19. 1 c. tomato juice -

20. Basil, oregano, salt, pepper -

How to cook deliciously - Shrimp Ratatouille with Boursin Cheese Grits

1. Stage

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.

2. Stage

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.

3. Stage

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 to 4 minutes. Add zucchini and squash. Add tomato products, salt, pepper and herbs. Simmer for another 10 to 15 minutes.

4. Stage

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.