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Pan-Seared Shrimp With Ratatouille
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Shrimp sauteed with white wine over angel hair goes great with the colorful veggie medley of eggplant, zucchini, and squash.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
20 jumbo shrimp (16/20 ct. or larger)
olive oil for sauteing
2 pounds cooked angel hair pasta
4 ounces white wine (chablis works fine)
1 leek (white part only, julienned and fried) for garnish
Ratatouille
1 medium sized eggplant, peeled
2 medium sized yellow squash
2 medium sized zucchini
1 medium yellow onion
1 medium red bell pepper
10 cultivated mushrooms (cut into quarters)
3 leaves fresh basil (chopped)
5 cloves garlic (chopped)
6 ounces white wine
1/2 gallon V-8 vegetable juice
salt and black pepper (to taste)
crushed red pepper (to taste)
directions
Shrimp: Peel, devein, and butterfly shrimp. Place olive oil in hot saute pan.
Add shrimp and saute until they begin to cook. Deglaze pan with wine and cook 30 seconds or 'til wine reduces. Add hot ratatouille and reduce heat to medium high. Cook 2 to 3 minutes or until shrimp are cooked through, stirring occasionally. (Shrimp will cook faster if you put a cover on top.) Serve over pasta garnished with leeks.
Ratatouille: Cut eggplant, squash, zucchini, onion, and pepper into 1/2" cubes. Saute all vegetables in olive oil with garlic. When they start to soften, add wine.
When wine reduces a little, add V-8. Lower heat and cook 10 to 12 minutes. Add basil, salt, pepper, and crushed pepper (if desired). Cook 5 more minutes, adjust seasoning and serve.
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nutrition data
640 calories, 4 grams fat, 119 grams carbohydrates, 29 grams protein per serving.
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reviews & comments
August 20, 2011
Absolutely delicious! I was a little hesitant because the recipe calls for V-8 vegetable juice. I would have preferred something more from scratch, but honestly it turned out great.