shrimp ratatouille
If the ratatouille is made ahead, and so it must be, this dish will cook very quickly and, while it will certainly eat at room temperature or even cold out of the fridge, it’s a lovely hot dinner. Have the table set, the wine and water poured, the cheese and peeler at the table (if using), and the music playing before you begin. As it’s a one-dish meal, you need little else except some crusty bread. Some folks might like (cooked ahead) pasta, rice, or quinoa with Shrimp Ratatouille for a larger or more balanced meal. Serves 4 (or more if serving pasta or rice)
Course: Main Course
Cuisine: French
Keyword: Shrimp, Ratatouille
Author: More Time at the Table/Alyce Morgan
- 1 ½ quarts ratatouille (recipe included in post)
- 1 pound raw medium shrimp peeled, deveined, and tailed
- Garnishes: Fresh basil. Optional: peels of Pecorino Romano, sliced kalamata olives, or capers
In a large deep skillet or sauté pan, warm ratatouille over medium heat, stirring, until the vegetables are at a good simmer. If the stew is thick – and it will be if you’ve made and refrigerated it – pour in 1/4 cup water to thin it a bit and to keep it from sticking. Add raw shrimp and cook until shrimp is just firm and pink—perhaps 3 minutes, stirring regularly to make sure the shrimp is all cooked evenly. (If you use frozen shrimp, it will take an extra minute or so.) Taste and adjust seasonings as needed. Serve hot with fresh basil and cheese, olives or capers, if desired.
Note: Shrimp is easily overcooked. Begin checking for doneness at 2 minutes, depending on the size and temperature of your shrimp and how fast and hot of a simmer you’ve got going. If you’re unsure about whether or not your shrimp is done, take one out and cut it in half. Look at it and taste it—it should be opaque, not translucent, pinkish, and just barely firm. Please buy American shrimp.
Copyright Alyce Morgan, 2019.