Ingredients
- ¼ cup olive oil
- 1 cup white eggplant, peeled and 1 inch chopped
- ½ cup onions, peeled and ½ inch chopped
- ½ cup yellow squash, ½ inch chopped
- ½ cup zucchini, ½ inch chopped
- ½ cup corn kernels (from one ear of corn)
- 1 tablespoon garlic, peeled and chopped
- 1 ½ cups tomatoes, peeled, seeded & diced
- 2 teaspoons sea salt
- 1 teaspoon fresh ground black pepper
- ¼ cup fresh basil, chiffonade
- 2 tablespoons butter
- 1 pound 21/25 shrimp, peeled and deveined
- 1 tablespoon Creole seasoning
Directions
Heat the olive oil in a large Dutch oven over medium high heat. Add the eggplant and cook for 2 minutes. Stir in the onions and cook for one minute more. Add the squash, zucchini, and corn, cooking an additional 5 minutes. Add the garlic and cook for one minute, then add the tomatoes, salt, and pepper. Cook for about 5 minutes, turn off the heat and stir in the basil.
Meanwhile, melt the butter in a large saute pan over medium high heat. Season the shrimp with creole seasoning and add to the hot butter. Cook until the shrimp are pink and just cooked though. Stir in the shrimp into the ratatouille and serve warm.
Serves 8
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