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Shrimp Ratatouille
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| Makes: 4 servings Prep: 15 mins Cook: 32 mins | |
| 2 tablespoons plus 1 teaspoon | olive oil |
| 1 | red onion, roughly chopped |
| 3 cloves | garlic, minced |
| 1 medium | eggplant, cut into 1-inch cubes |
| 2 | zucchini, cut into 1-inch cubes |
| 1 | red bell pepper, cut into 1-inch pieces |
| 1 | green bell pepper, cut into 1-inch pieces |
| 1 tablespoon | fresh thyme, (about 4 sprigs), chopped |
| 1 28 - ounce can | chopped tomatoes |
| 1 cup | green olives, pitted |
| 1/2 teaspoon | red pepper flakes |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | freshly ground black pepper |
| 1 pound | large shrimp, shelled and cleaned |
| 1/4 cup | fresh mint, chopped |
| 1/4 cup | sliced almonds, toasted |
Heat 2 tablespoons of the oil in a heavy pot over medium heat. Add the onion; cook 5 minutes. Add the garlic; cook 2 minutes. Add the eggplant, zucchini and bell peppers; cook 5 minutes. Add the thyme, tomatoes, olives, red pepper flakes, salt and black pepper. Reduce heat to medium low; simmer 20 minutes.
In a large nonstick skillet, heat remaining oil. Add shrimp and cook 2 minutes on each side. Stir shrimp into ratatouille.
Spoon onto plates. Garnish with mint and almonds; serve.
Alternative seasonings: basil, parsley.
thyme, oregano, bay leaf, parsley
thyme, cayenne
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