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Shrimp Ratatouille

Shrimp Ratatouille

Nutrition Facts
  • cal. (kcal) 398
Shrimp Ratatouille
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 32 mins
  • Carb Grams Per Serving: 32

Ingredients

  • 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 yellow 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

Directions

  1. 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.
  2. In a large nonstick skillet, heat remaining oil. Add shrimp and cook 2 minutes on each side. Stir shrimp into ratatouille.
  3. Spoon onto plates. Garnish with mint and almonds; serve.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 398 cal., 19 g total fat (3 g sat. fat), 32 g carb. (10 g fiber), 30 g pro.

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