Shrimp Ratatouille

8:13 AM Remy Maguire - Manifest the Best 0 Comments

Thank goodness. After Monday's Tagine disaster this one was a hit. Simple, easy and healthy. Andrew prepped all the veggies while I showed after teaching Adrenaline Cycle. Thanks, buddy. Then it was a quick combo in a big pot and voila! Dinner. Delicious.

2 tablespoons plus 1 teaspoon olive oil
1 red onion, roughly chopped
3 cloves garlic, minced
1 medium eggplant, cut into 1-inch cubes
2 zucchini, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 tablespoon fresh thyme (about 4 sprigs), chopped
1 28 ounce can chopped tomatoes
1 cup green olives, pitted
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound large shrimp, shelled and cleaned
1/4 cup fresh mint, chopped
1/4 cup sliced almonds, toasted

Directions

1. Heat 2 tablespoons of the oil in a heavy pot over medium heat. Add the onion; cook 5 minutes. Add the garlic; cook 2 minutes. Add the eggplant, zucchini and bell peppers; cook 5 minutes. Add the thyme, tomatoes, olives, red pepper flakes, salt and black pepper. Reduce heat to medium low; simmer 20 minutes.

2. In a large nonstick skillet, heat remaining oil. Add shrimp and cook 2 minutes on each side. Stir shrimp into ratatouille.

3. Spoon onto plates. Garnish with mint and almonds; serve.