Ratatouille With Shrimp And Okra Recipes

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OKRA RATATOUILLE



Okra Ratatouille image

Provided by Robert Irvine : Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 clove garlic, finely chopped
1 small onion, halved and thinly sliced
1 small zucchini, top trimmed off, cut crosswise into 1/4-inch rounds
12 okra pods, cut crosswise into 1/2- inch rounds, tops with stems discarded
1 red tomato, diced
1 stem fresh oregano, leaves removed and chopped
2 stems fresh thyme, leaves removed and chopped
Salt and freshly ground black pepper

Steps:

  • In a large skillet with deep sides, heat the olive oil over medium heat.
  • First, add the garlic and onion and cook, stirring often, until the onions are softened, 3 to 5 minutes. Next, add the zucchini, okra, and tomatoes. Stir until coated with the olive oil and garlic and cook for 5 minutes.
  • Stir in the herbs and season with salt and pepper. Lower the heat and cook until the okra are tender, 6 to 8 minutes more.

SHRIMP RATATOUILLE



Shrimp Ratatouille image

Make and share this Shrimp Ratatouille recipe from Food.com.

Provided by loof751

Categories     Vegetable

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 medium eggplant
1 tablespoon salt
1/4 cup olive oil
2 large onions
3 garlic cloves, crushed
1 medium red pepper
1 medium green pepper
4 medium zucchini
3 medium tomatoes
1/4 teaspoon thyme
1/4 teaspoon oregano
1 bay leaf
salt and pepper
1 lb raw peeled and deveined shrimp
2 tablespoons chopped parsley

Steps:

  • Cut eggplant into 1/2-inch thick slices, then into chunks. Sprinkle with 1 tablespoon salt and let stand 30 minutes. Dry thoroughly.
  • Peel and slice onions. Core both peppers and cut into 1/2-inch pieces. Peel the tomatoes and cut into coarse cubes.
  • Heat oil in a large frying pan and saute onions and garlic for 2 minutes.
  • Add peppers and cook for 2 minutes more.
  • Add eggplant and brown lightly on both sides, about 3 minutes.
  • Add zucchini, tomatoes, thyme, oregano, bay leaf, and salt and pepper to taste. Simmer gently, uncovered, for 40 minutes. Stir often to baste vegetables with liquid while cooking.
  • Add shrimp and bring to a boil. Cover and reduce heat, and simmer for 3 minutes.
  • Remove from heat and remove bay leaf. Serve over hot cooked rice.

Nutrition Facts : Calories 166, Fat 8, SaturatedFat 1.1, Cholesterol 71.4, Sodium 1207.9, Carbohydrate 14.8, Fiber 5.1, Sugar 7.9, Protein 10.8

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