That title is a mouth-watering mouthful of words. This dish is a mouthful of tender basil-sweetened crepes stuffed with ooey-gooey cheesy grits topped with shrimp, andouille and garlic, rolled into little delightfully tender and light, yet hearty and filling cylinders topped with a smooth parmesan sauce.
Inspired? Make it. You’ll love it!
Make the crepes using half of Alton Brown’s Basic Crepe Recipe. Add a quarter of a cup of basil, finely chopped, or herb of your choice.
The inspiration for the shrimp and grits is, though heavily modified from, this Shrimp-N-Grits recipe (use your own if you like a particular one).
Here is the parmesan cheese sauce recipe I used today. It’s about halfway down the page.
Sometimes you don’t need to create the recipe from scratch, just combine great recipes in unique ways.