Shrimp of the Week
Not your everyday ratatouille. Taking a lesson from the French dish and adding a gulf coast flavor, I think this just might be one of the best treats. This dish is perfect in stretching out a little shrimp for a whole lotta crowd and the seasoned vegetables are tender and tasty. Enjoy!
1 pound shrimp, peeled and deveined
3 tablespoons olive oil
2 small zucchini, thinly sliced
1 small eggplant, peeled and cut into small cubes
1 medium onion, thinly sliced
1 medium bell pepper, cut into 1/2-inch pieces
1 cup sliced fresh mushrooms
1 -1 pound can tomato wedges
1 1/2 teaspoons garlic salt
2 teaspoons each minced fresh basil & minced fresh parsley
1/4 teaspoon black pepper
In a large frying pan, heat the oil over medium high heat. Add the zucchini, eggplant, onion, bell pepper and mushrooms. Sauté for 10 minutes or until crisp tender. Add the shrimp and cook for 2 minutes stirring frequently. Add tomatoes, garlic salt, basil, parsley, and black pepper. Cover and simmer about 5 minutes or until shrimp are just tender being careful not to overcook. Serve over a bed of couscous or rice.