How To Make Shrimp Ratatouille with Boursin Cheese Grits
Sink your teeth into this luscious and filling shrimp ratatouille, loaded with plump shrimp and beer-infused veggies served over creamy cheese grits!
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!
- Calories: 577.33kcal
- Fat: 34.93g
- Saturated Fat: 11.94g
- Trans Fat: 0.38g
- Monounsaturated Fat: 17.25g
- Polyunsaturated Fat: 3.14g
- Carbohydrates: 48.44g
- Fiber: 5.21g
- Sugar: 12.78g
- Protein: 19.39g
- Cholesterol: 89.82mg
- Sodium: 1208.59mg
- Calcium: 406.62mg
- Potassium: 975.91mg
- Iron: 2.59mg
- Vitamin A: 223.72µg
- Vitamin C: 66.31mg
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