Shrimp Ratatouille
| Yield: | 1 Servings |
| Categories: | Fish |
| 1 | lb | Peeled, deveined shrimp |
| 1 | (8 oz) can tomato sauce | |
| 1/4 | c | Olive oil or salad oil1 |
| 2 | Cloves garlic, chopped1 | |
| 2 | sm | Zucchini squash, thinly sliced |
| 1 | sm | Eggplant, peeled and cut into 1-inch cubes hot cooked riceor noodles |
| 1 | md | Onion, thinly sliced |
| 1 | c | Sliced, fresh mushrooms |
| 1 | Green pepper in 1-inch pieces | |
| 16 | oz | Can tomato wedges |
| 1/2 | ts | Garlic salt |
| 1 | ts | Crushed basil |
| 1/4 | ts | Dried parsley |
| 1/4 | ts | Pepper |
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