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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.