Name: Ratatouille with Shrimp and Okra
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Ingredients: 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

Directions

Watch how to make this recipe.

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.

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Ratatouille with Shrimp and Okra

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