Shrimp ratatouille
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Peeled, deveined shrimp |
| 1 | (8 oz) can tomato sauce | |
| ¼ | cup | Olive oil or salad oil1 |
| 2 | Cloves garlic, chopped1 | |
| 2 | smalls | Zucchini squash, thinly sliced |
| 1 | small | Eggplant, peeled and cut into 1-inch cubes hot cooked riceor noodles |
| 1 | medium | Onion, thinly sliced |
| 1 | cup | Sliced, fresh mushrooms |
| 1 | Green pepper in 1-inch pieces | |
| 16 | ounces | Can tomato wedges |
| ½ | teaspoon | Garlic salt |
| 1 | teaspoon | Crushed basil |
| ¼ | teaspoon | Dried parsley |
| ¼ | teaspoon | Pepper |
Directions
Thaw shrimp if frozen. In a large skillet, saute garlic, zucchini, green pepper and mushrooms in oil for 10 minutes or until crisp tender. Add shrimp, stirring frequently, for approximately 2 minutes.
Add tomato wedges, tomato sauce, garlic salt, basil, parsley and pepper. Cover. Simmer about 5 minutes or until shrimp is tender.
Serve with rice or noodles
From the files of Al Rice, North Pole Alaska. Feb 1994