Best Shrimp With Red Pepper Broth And Ratatouille Recipes

Shrimp Ratatouille image

Provided by loof751

Categories Vegetable

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 15

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

Ratatouille with Shrimp and Okra image

Provided by Kardea Brown

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons olive oil
1 medium-size sweet yellow onion, diced (1 cup)
1 green bell pepper, diced (1 cup)
2 cloves garlic, minced
3/4 pound eggplant, cut into large chunks
3/4 pound zucchini, cut into large chunks
3/4 pound yellow squash, cut into large chunks
Kosher salt and freshly ground black pepper
2 sprigs fresh thyme
1 pint red cherry tomatoes
1 bay leaf
1 pound medium shrimp, peeled and deveined
3/4 pound okra, cut into 1-inch-thick slices
Juice of 1/2 lemon (about 2 tablespoons)
1/4 cup packed chopped fresh basil leaves, plus more for garnish, optional

Steps:

Heat 2 tablespoons of the oil in a very large, deep skillet. Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 5 minutes. Add the eggplant, zucchini and yellow squash and season with 1 teaspoon each salt and pepper. Cook until the vegetables begin to soften, about 8 minutes.
Stir in the thyme, tomatoes and bay leaf. Reduce the heat to low and simmer until the tomatoes begin to burst, about 12 minutes.
Meanwhile, heat the remaining tablespoon olive oil in a separate large skillet over medium-high heat until hot. Add the shrimp and okra and sprinkle with 1/4 teaspoon each salt and pepper. Cook until the shrimp turns pink and is cooked through, about 6 minutes. Stir in the lemon juice. (This removes the "slime" from the okra.)
Add the shrimp, okra and basil to the vegetables. Stir to combine. Season with salt and pepper. Remove the bay leaf, then sprinkle with additional basil before serving, if desired.

Shrimp With Roasted Red Pepper Cream image

Provided by LMillerRN

Categories Healthy

Time 23m

Yield 6 serving(s)

Number Of Ingredients 8

1 (8 ounce) package vermicelli
1 (12 ounce) jar roasted red peppers, drained
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup fat-free low-sodium chicken broth
3 garlic cloves, chopped
1/2 teaspoon ground red pepper
2 lbs cooked peeled large shrimp
1/4 cup chopped fresh basil

Steps:

Prepare pasta according to package directions, omitting salt and oil.
Keep pasta warm.
Process red peppers and next 4 ingredients in a blender or food processor until smooth.
Pour mixture into large skillet.
Cook over medium heat 5 minutes stirring often, until thoroughly heated.
Add shrimp and cook 2-3 minutes until thoroughly heated.
Remove from heat.
Serve over hot cooked pasta.
Sprinkle with basil.

Nutrition Facts : Calories 341.1, Fat 8.2, SaturatedFat 3.8, Cholesterol 211.4, Sodium 1820.6, Carbohydrate 35.9, Fiber 2, Sugar 3.3, Protein 29.6