Shrimp Ratatouille Recipe

1      Reviews by:    Audrey Swanson   Shrimp Ratatouille Recipe sautes garlic, zucchini, eggplant, onion, green pepper and mushrooms adding tomato wedges, tomato sauce, garlic, basil, parsley, pepper and shrimp to make this tasty shrimp ratatouille recipe. 1128

INGREDIENTS

• 1 pound peeled, deveined shrimp, fresh or frozen
• 1/4 cup olive or salad oil
• 2 cloves garlic, finely chopped
• 2 small zucchini squash, unpared and thinly sliced
• 1 small eggplant, peeled and cut into 1-inch cubes
• 1 medium onion, thinly sliced
• 1 medium green pepper, seeded and cut into 1-inch pieces
• 1 cup sliced fresh mushrooms
• 1 can (1 pound) tomato wedges
• 1 can (8 ounces) tomato sauce
• 1 1/2 teaspoons garlic salt
• 1 teaspoon crushed basil
• 1 teaspoon dried parsley
• 1/4 teaspoon pepper

DIRECTIONS

• Thaw shrimp if frozen. Cut shrimp in haIf lengthwise. In large skillet, saute zucchini, eggplant, onion, green pepper and mushrooms in oil for 10 minutes or until crisp tender.
• Add shrimp, stirring frequently, for approximately 2 minutes. Add tomatoes, garlic salt, basil, parsley and pepper.
• Cover; simmer about 5 minutes or until shrimp are tender. Serve with rice or noodles.