Shrimp Ratatouille Recipes

SHRIMP RATATOUILLE

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.

RATATOUILLE WITH SHRIMP AND OKRA

Steps:

• Heat 2 tablespoons of the oil in a very large, deep skillet. Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 5 minutes. Add the eggplant, zucchini and yellow squash and season with 1 teaspoon each salt and pepper. Cook until the vegetables begin to soften, about 8 minutes.
• Stir in the thyme, tomatoes and bay leaf. Reduce the heat to low and simmer until the tomatoes begin to burst, about 12 minutes.
• Meanwhile, heat the remaining tablespoon olive oil in a separate large skillet over medium-high heat until hot. Add the shrimp and okra and sprinkle with 1/4 teaspoon each salt and pepper. Cook until the shrimp turns pink and is cooked through, about 6 minutes. Stir in the lemon juice. (This removes the "slime" from the okra.)
• Add the shrimp, okra and basil to the vegetables. Stir to combine. Season with salt and pepper. Remove the bay leaf, then sprinkle with additional basil before serving, if desired.

SHRIMP, RATATOUILLE AND BOURSIN GRITS

Steps:

• For the Shrimp: Combine all ingredients together in bowl and marinate 30 minutes.
• Place shrimp in heated sauté pan; cook for about 30 seconds on each side.
• For the Boursin Grits: Bring milk and butter to a boil and add grits. Cook over medium heat for 15-20 minutes, stirring often. Season with salt and pepper. Add cheese and cook for 2-3 minutes.
• For the Ratatouille: Heat large skillet with oil. Add eggplant and cook 5-7 minutes until brown. Drain excess oil. Add onion, garlic, and bell pepper. Cook another minute. Add beer and cook for 3-4 minutes. Add zucchini and squash. Cook 2-3 minutes. Add tomatoes and tomato sauce, salt, pepper and basil. Simmer 10-15 minutes.
• Place grits in individual bowls, top with ratatouille and then shrimp.