Shrimp, Ratatouille And Boursin Grits Recipe

Name: Shrimp, Ratatouille And Boursin Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
For the Shrimp: Combine all ingredients together in bowl and marinate 30 minutes.
2
Place shrimp in heated saute 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.

1833

kcal

Calories

Fat

Carbs

241

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: For the Shrimp, 35 large shrimp, peeled and deveined (16-20 count per pound), 1/4 cup olive oil, 6 garlic cloves, minced, and more.

Yes, Shrimp, Ratatouille And Boursin Grits falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp, Ratatouille And Boursin Grits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions