Shrimp And Grits Gratin
|Chopped fresh basil/1 tablespoon dried basil||3 Tablespoon|
|Fresh lemon juice||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Raspberry vinegar||1 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Medium shrimp||1 Pound, peeled and deveined|
|Boiling water||4 Cup (64 tbs)|
|Instant grits||3 Cup (48 tbs), uncooked|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Vegetable cooking spray||1|
Combine chopped basil, lemon juice, olive oil, vinegar, 1 teaspoon grated lemon rind, and minced garlic in a shallow dish; stir well.
Add shrimp, stirring to coat.
Cover; marinate in refrigerator 2 hours, stirring occasionally.
Remove shrimp; set aside.
Preheat oven to 350°.
Combine 4 cups boiling water and grits in a large bowl; stir well.
Add marinated shrimp, 2 tablespoons cheese, parsley, 1 teaspoon lemon rind, and pepper; stir well.
Spoon grits mixture into a 2-quart casserole coated with cooking spray; sprinkle with remaining 2 tablespoons cheese and paprika.
Bake at 350° for 30 minutes.
Garnish with basil sprigs, if desired.