Shrimp, Ratatouille And Boursin Grits - cooking recipe

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

Preparation

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