Ep. 33 - Ratatouille with Shrimp

This is a very healthy meal full of bright colors and flavors. This is a bit higher in carbs so measure your portions carefully and be sure to track your carbs the rest of the day.

Recipe:

• ½ onion, chopped
• 1 clove garlic, minced
• ½ eggplant, chopped
• 1/3 red peppers, chopped
• 1/3 yellow pepper, chopped
• 2 tomatoes, chopped
• 1 zucchini, chopped
• 1 handful basil, chopped
• 1 dash balsamic vinegar
• 24 shrimp, jumbo (approx 4 oz per person)

Spray PAM into a skillet. Saute garlic and onion for 2 minutes until soft. Add eggplant, peppers, zuchinni, and tomatoes and cook for 5 minutes. Add handful of basil, a dash of balsamic vinegar or Wishbone Spritzer Balsamic Breeze, and salt and pepper to taste. Serve with grilled shrimp.

For shrimp, spray a grill pan with PAM. Turn the burner on high. Add shrimp with shells on to the grill pan and cook 1-2 minutes per side (depending on size of shrimp). Flip and cook other side. Shrimp shells will turn pink and shrimp will become opaque when ready. Peel off shells before eating. You can also place shrimp on a skewer to make turning them easier. You can use a regular grill to cook the shrimp if you have one.

Servings: 6

Preparation time: 3 minutes

Cooking time: 7 minutes

Ready in: 10 minutes

Video:

Nutrition: