Tim Thomas' Award Winning- Wild Georgia Shrimp Ratatouille with Grits Wild Georgia Shrimp and Crab Cake Grilled Shrimp & Veggies Wild Georgia Shrimp, Shrimp Paste Shrimp Bisque Fried Shrimp "N" Gravy Wild Georgia Shrimp Shrimparee Shrimp Dip Shrimp Salad Shrimp Sea Island Cocktail Shrimp Oven-Roasted Shrimp in Olive Oil Shrimp Creole Altamaha Delta Shrimp Pilau Shrimp Patties Uncle Bubba’s Seafood Pot Pie Coastal Georgia Sweet Shrimp Rangoon With Savannah Blue Crab Shrimp Maque Choux Creole Shrimp Sausage Tim Thomas' Award Winning- Wild Georgia Shrimp Ratatouille with Grits (Sauteed Shrimp Ingredients) 35 Shrimp, peeled and deveined 1/4 Cup Olive Oil 6 Cloves garlic,minced 2 Ts chopped basil Salt and pepper Combine all ingredients together and marinate 30 minutes. Place in heated saute pan, cook for 30 seconds on each side. (Boursin and Cheese Grits Ingredients) 4 Cups Milk 1 Cup Grits 2 Tbs Butter 4 Ounces Boursin Cheese Salt and Pepper 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 Boursin and cook for 2-3 minutes. (Ratatouille Ingredients and Directions) 1 Egg Plant,peeled and large dice 1/4 cup Olive Oil 1 Onion, diced 3 Cloves Garlic, minced 1 Green Pepper, diced 4 oz Beer 1 Zucchini, diced 1 Yellow Squash 2 Tomatoes,diced 1 Cup Tomato Juice 1/4 cup Fresh Basil,chopped Salt and Pepper Heat large skillet with oil. Add egg plant and cook 5-7 minutes until brown. Drain excess oil. Add onion,garlic and peppers. Cook another minute.Add beer and cook for 3-4 min. Add zucchini and squash. Cook 2-3 minutes. Add tomato products, salt,pepper and herbs. Simmer for 10-15 minutes. Place grits in individual bowls, top with ratatouille and then shrimp