Créé avec l’IA
Provencal Shrimp Ratatouille
45 min 222 kcal par portion Moyen
Ingrédients
4 Portions
- shrimp400 g
- eggplant1 large
- zucchini2 medium
- red bell pepper1 medium
- yellow bell pepper1 medium
- tomatoes2 medium
- garlic2 cloves
- olive oil2 tablespoons
- herbes de Provence1 teaspoon
- saltto taste
- pepperto taste
Instructions
- 1
Begin by preparing the vegetables. Dice the eggplant, zucchinis, red bell pepper, and yellow bell pepper into bite-sized pieces.
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced eggplant and cook for about 5 minutes until it starts to soften.
- 3
Add the zucchinis, red bell pepper, and yellow bell pepper to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.
- 4
Meanwhile, dice the tomatoes and mince the garlic cloves.
- 5
Add the tomatoes and garlic to the skillet, along with the herbes de Provence. Season with salt and pepper to taste. Cook for an additional 5 minutes.
- 6
In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Add the shrimp and cook for 3-4 minutes on each side until they are pink and opaque.
- 7
Combine the cooked shrimp with the vegetable mixture in the skillet. Stir well to combine and heat through for another 2 minutes.
- 8
Serve the Provencal Shrimp Ratatouille hot, garnished with fresh herbs if desired.
