Ratatouille With Shrimp And Okra Food

SHRIMP RATATOUILLE

Shrimp Ratatouille image

Make and share this Shrimp Ratatouille recipe from Food.com.

Provided by loof751

Categories Vegetable

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

1 medium eggplant
1 tablespoon salt
1/4 cup olive oil
2 large onions
3 garlic cloves, crushed
1 medium red pepper
1 medium green pepper
4 medium zucchini
3 medium tomatoes
1/4 teaspoon thyme
1/4 teaspoon oregano
1 bay leaf
salt and pepper
1 lb raw peeled and deveined shrimp
2 tablespoons chopped parsley

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.

Nutrition Facts : Calories 166, Fat 8, SaturatedFat 1.1, Cholesterol 71.4, Sodium 1207.9, Carbohydrate 14.8, Fiber 5.1, Sugar 7.9, Protein 10.8

OKRA RATATOUILLE

Okra Ratatouille image

Provided by Robert Irvine : Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 clove garlic, finely chopped
1 small onion, halved and thinly sliced
1 small zucchini, top trimmed off, cut crosswise into 1/4-inch rounds
12 okra pods, cut crosswise into 1/2- inch rounds, tops with stems discarded
1 red tomato, diced
1 stem fresh oregano, leaves removed and chopped
2 stems fresh thyme, leaves removed and chopped
Salt and freshly ground black pepper

Steps:

In a large skillet with deep sides, heat the olive oil over medium heat.
First, add the garlic and onion and cook, stirring often, until the onions are softened, 3 to 5 minutes. Next, add the zucchini, okra, and tomatoes. Stir until coated with the olive oil and garlic and cook for 5 minutes.
Stir in the herbs and season with salt and pepper. Lower the heat and cook until the okra are tender, 6 to 8 minutes more.

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