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Shrimp, Ratatouille and Boursin Grits

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“Using local or wild shrimp makes for a better end product. Chef Tim Thomas of Georgia won first place in the 2007 Great American Seafood Cook-Off.”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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