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.
CRAB CAKES
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 26 mini crab cakes; 6 to 8 servings
Number Of Ingredients 21
Steps:
- Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
- Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
BAKED WHITING
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place whiting fillets in a baking dish and add enough milk to cover the entire bottom of the dish. Season fillets with garlic powder, onion powder, paprika, and salt. Top each fillet with at least 3 pieces tomato. Add butter to each fillet. Squeeze 1 lemon half over each fillet.
- Bake in the preheated oven until fish flakes easily with a fork, 30 to 45 minutes.
Nutrition Facts : Calories 150.3 calories, Carbohydrate 2.6 g, Cholesterol 73 mg, Fat 7.3 g, Fiber 0.3 g, Protein 17.5 g, SaturatedFat 3.4 g, Sodium 162.3 mg, Sugar 2 g
SOUTHERN BAKED YELLOW SQUASH
I coaxed this easy (and forgiving) recipe from its maker after tasting it at a pot luck, and was surprised by its simplicity. Just a few ingredients make a delicious summer side dish for anything barbecued, grilled, or smoked - especially if the squash is home grown!
Provided by Melissa Hamilton
Categories Side Dish Vegetables Squash Summer Squash
Time 1h35m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
- Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.
Nutrition Facts : Calories 161.9 calories, Carbohydrate 13.5 g, Cholesterol 61.6 mg, Fat 11 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 374.3 mg, Sugar 2.2 g
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.
FRIED CHITTERLINGS (CHITLINS)
Make and share this Fried Chitterlings (Chitlins) recipe from Food.com.
Provided by Zaphro
Categories Pork
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put the chitterlings in a large pot along with your 3 quarts water, onion, pepper, and salt.
- Boil them for 1 1/2 hours or until tender. Add a little extra water if necessary.
- Prepare a large cast iron skillet with 1/4 stick of butter. Remove chitterlings from pot and slice.
- Add to the preheated skillet. Stir as you lightly brown them.
- The chitterlings should be thoroughly done and almost falling apart. You can serve them with your favorite side dishes such as greens, maccaroni and cheese, or rice. I actually prefer to eat them by themselves, with several splashes of hot sauce.
Nutrition Facts : Calories 1145.9, Fat 105.8, SaturatedFat 50.5, Cholesterol 903.7, Sodium 814.3, Carbohydrate 2.9, Fiber 0.5, Sugar 1.2, Protein 43.7
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