SHRIMP RATATOUILLE WITH BOURSIN CHEESE GRITS
Chef Tim Thomas of Georgia won the Great American Seafood Cook-Off grand prize for his wheat beer-laced shrimp ratatouille served over Boursin cheese grits.
Categories shrimp ratatouille boursin cheese grits tim thomas great american seafood cook off
Yield 6
Number Of Ingredients 23
Steps:
- 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 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.
RATATOUILLE WITH SHRIMP AND OKRA
Hailing from southern France, ratatouille is a stewed vegetable dish usually consisting of tomatoes, eggplant and summer squash. It's a dish I love to make, and you know I've gotta add my Low Country spin. So, I saute shrimp and okra and stir it in at the end. You're going to love it.
Provided by Kardea Brown
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons of the oil in a very large, deep skillet. Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 5 minutes. Add the eggplant, zucchini and yellow squash and season with 1 teaspoon each salt and pepper. Cook until the vegetables begin to soften, about 8 minutes.
- Stir in the thyme, tomatoes and bay leaf. Reduce the heat to low and simmer until the tomatoes begin to burst, about 12 minutes.
- Meanwhile, heat the remaining tablespoon olive oil in a separate large skillet over medium-high heat until hot. Add the shrimp and okra and sprinkle with 1/4 teaspoon each salt and pepper. Cook until the shrimp turns pink and is cooked through, about 6 minutes. Stir in the lemon juice. (This removes the "slime" from the okra.)
- Add the shrimp, okra and basil to the vegetables. Stir to combine. Season with salt and pepper. Remove the bay leaf, then sprinkle with additional basil before serving, if desired.
SHRIMP, RATATOUILLE AND BOURSIN GRITS
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.
Provided by gailanng
Categories Stove Top
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- For the Shrimp: Combine all ingredients together in bowl and marinate 30 minutes.
- Place shrimp in heated sauté pan; cook for about 30 seconds on each side.
- 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.
- 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.
- Place grits in individual bowls, top with ratatouille and then shrimp.
CHEESY SHRIMP AND GRITS
Shrimp and grits with cheese.
Provided by Mr. du
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Bring water to a boil in a pot. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter.
- Rinse shrimp and pat dry.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice. Saute for 3 minutes.
- Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Nutrition Facts : Calories 448.8 calories, Carbohydrate 23.4 g, Cholesterol 188.7 mg, Fat 25.8 g, Fiber 0.9 g, Protein 30 g, SaturatedFat 14.8 g, Sodium 704.8 mg, Sugar 0.9 g
SHRIMP RATATOUILLE
Make and share this Shrimp Ratatouille recipe from Food.com.
Provided by loof751
Categories Vegetable
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Cut eggplant into 1/2-inch thick slices, then into chunks. Sprinkle with 1 tablespoon salt and let stand 30 minutes. Dry thoroughly.
- Peel and slice onions. Core both peppers and cut into 1/2-inch pieces. Peel the tomatoes and cut into coarse cubes.
- Heat oil in a large frying pan and saute onions and garlic for 2 minutes.
- Add peppers and cook for 2 minutes more.
- Add eggplant and brown lightly on both sides, about 3 minutes.
- Add zucchini, tomatoes, thyme, oregano, bay leaf, and salt and pepper to taste. Simmer gently, uncovered, for 40 minutes. Stir often to baste vegetables with liquid while cooking.
- Add shrimp and bring to a boil. Cover and reduce heat, and simmer for 3 minutes.
- Remove from heat and remove bay leaf. Serve over hot cooked rice.
Nutrition Facts : Calories 166, Fat 8, SaturatedFat 1.1, Cholesterol 71.4, Sodium 1207.9, Carbohydrate 14.8, Fiber 5.1, Sugar 7.9, Protein 10.8
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