Shrimp ratatouille

Yield: 1 servings

Measure Ingredient
1 pounds Peeled, deveined shrimp
1 \N (8 oz) can tomato sauce
¼ cup Olive oil or salad oil1
2 \N 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 \N 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

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

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