Ingredients
35shrimp
¼cupolive oil
6garlic clove
2tspbasil,chopped
salt and pepper
4cupsmilk
2tbspbutter
1cupquick grits
salt and pepper
4ozboursin cheese
¼cupolive oil
1onion
3garlic clove
1green pepper
4ozMichelob Bavarian Wheat beer
1zucchini
1yellow squash
2tomatoes
1cuptomato juice
basil
oregano
salt and pepper
Preparation
Combine shrimp with ¼ cup of olive oil, 6 cloves diced garlic, 2 teaspoons chopped basil, and salt and pepper in a bowl.
Let marinate 30 minutes.
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.
Heat ¼ cup of oil in large skillet. Add eggplant and cook 5 to 7 minutes until brown. Drain excess oil.
Add onion, garlic and peppers. Cook for 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.
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. Enjoy!
