Remember!

Jekyll Island Wild Georgia Shrimp and

Grits Festival is September 18th - 20th

2015 . Come Join the FUN!! 

  For more information go to 

www.shrimpandgritsfestival.com

 

 Tim Thomas' Award Winning

Wild Georgia Shrimp -RATATOUILLE

                                         AND GRITS  

 Sautéed Shrimp

SAUTEE -35 WILD GEORGIA SHRIMP (peeled and deveined) in 1/4 cup olive oil, 6 cloves garlic(minced),

2 Tbs. chopped basil, salt/pepper.        Combine all ingredients together in bowl and marinate 30 minutes.

Place shrimp in heated sauté pan, cook for 30 seconds on each side.

 

Boursin and Cheese Grits

4 cups milk, 1 cup grits, 2 Tbs butter, 4 ounces Boursin Cheese, salt/pepper

Bring milk and butter to a boil, and add grits.  Cook over medium heat for 15-20 minutes, stirring often. Season with salt/pepper.  Add cheese 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(diced),

2 tomatoes(diced), 1 cup tomato juice, 1/4 cup fresh basil(chopped), salt/pepper.

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 herbs.  Simmer 10-15 minutes.  Place grits in individual bowls, top with ratatouille and than shrimp.