October 21, 2009

Shrimp Ratatouille

Shrimp of the Week

Not your everyday ratatouille. Taking a lesson from the French dish and adding a gulf coast flavor, I think this just might be one of the best treats. This dish is perfect in stretching out a little shrimp for a whole lotta crowd and the seasoned vegetables are tender and tasty. Enjoy!



Shrimp Ratatouille

1 pound shrimp, peeled and deveined
3 tablespoons olive oil
2 small zucchini, thinly sliced
1 small eggplant, peeled and cut into small cubes
1 medium onion, thinly sliced
1 medium bell pepper, cut into 1/2-inch pieces
1 cup sliced fresh mushrooms
1 -1 pound can tomato wedges
1 1/2 teaspoons garlic salt
2 teaspoons each minced fresh basil & minced fresh parsley
1/4 teaspoon black pepper

In a large frying pan, heat the oil over medium high heat. Add the zucchini, eggplant, onion, bell pepper and mushrooms. Sauté for 10 minutes or until crisp tender. Add the shrimp and cook for 2 minutes stirring frequently. Add tomatoes, garlic salt, basil, parsley, and black pepper. Cover and simmer about 5 minutes or until shrimp are just tender being careful not to overcook. Serve over a bed of couscous or rice.

10 comments :

  1. I think this combination must be scrumptious indeed!

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  2. That's awesome. I will definitely make this the next time I buy shrimps.

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  3. vacu-seal and send it to me I will be more than happy to tastes test this for you....

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  4. shrimp + gulf coast + french influence = mmmmmmmmm

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  5. Great combination of styles and flavor here!

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  6. Remy....that's my fav cartoon! That's such a lovely dish. Love all the ingredients...mmm

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  7. lovely ingredients..can't go wrong !!

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  8. That is a indulgence. I must have it.

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  9. terrific combo. love this recipe!

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  10. Excellent ratatoille version with shrimp!

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