Now that summer is here, summer heat can take a toll on your appetite. Looking for a recipe that’s easy to make, takes little time, and yet is still healthy? Try this recipe for Shrimp Ratatouille – low in fat, high in protein – and yet refreshing for after your workout!
Ingredients
- 2 ½ tbsp. olive oil
- 1 red onion chopped
- 3 cloves minced garlic
- 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 tsp. red pepper flakes
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 pound large shrimp, shelled and cleaned
- 1/4 cup fresh mint, chopped
- 1/4 cup sliced almonds, toasted
Directions
Heat 2 tablespoons of the oil in a heavy pot over medium heat, then add the onion; cook 5 minutes to soften the onions. Add the garlic; cook 2 minutes.
Next, 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.
In a large nonstick skillet, heat remaining oil. Add shrimp and cook 2 minutes on each side. Stir shrimp into ratatouille.
Ladle onto plates. Optional – Garnish with mint and almonds.
Nutrition Information
Servings Per Recipe: 4. Per Serving: 398 cal., 19 g total fat (3 g sat. fat), 32 g carbohydrates. (10 g fiber), 30 g protein
