Shrimp Ratatouille
by: ffadmin

Makes 4 servings

Shrimp Ratatouille
Recipe type: Entree
  • Olive oil spray
  • 1 pound large shrimp, shelled and cleaned
  • 1 (28-ounce) can low-sodium chopped tomatoes
  • 1 onion, chopped
  • 3 cloves of 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 yellow bell pepper, cut into 1-inch pieces
  • 1 tablespoon fresh thyme, chopped
  • Cayenne, to taste (optional)
  1. Spritz a heavy pot with olive oil spray and heat over medium heat.
  2. Add the onion and garlic; cook until translucent.
  3. Add the eggplant, zucchini and bell peppers; cook for 5 minutes.
  4. Add the thyme, tomatoes, and cayenne if using.
  5. Reduce heat to low and let simmer for about 20 minutes.
  6. In a large nonstick skillet, spritz with olive oil spray and add shrimp.
  7. Cook for about 2 minutes on each side.
  8. Add shrimp to vegetables and stir to combine.

*Note: Remember to include ingredients when calculating daily intake allowances.

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