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Shrimp Ratatouille

Shrimp Ratatouille
Makes: 4  servings Prep 15 mins Cook 32 mins

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.

From FitnessMagazine.com