Heather's Florida Kitchen

Seasonally inspired easy recipes for the home cook.

Shrimp and Ratatouille Pasta

Shrimp and Ratatouille Pasta (Photo courtesy eatgulfseafood.com)

Shrimp and Ratatouille Pasta (Photo courtesy eatgulfseafood.com)

Shrimp and Ratatouille Pasta is a keeper. There are thousands of shrimp species across the globe and Florida is home to five: Royal reds, white shrimp, pink shrimp, brown shrimp and rock shrimp. Collectively the sunshine state, Texas, Louisiana, Mississippi and Alabama harvest 70 percent of the nation’s oysters, 69 percent of domestic shrimp, and lead the industry as a producer of domestic hard and soft-shell blue crabs from the Gulf of Mexico. Always buy American wild-caught seafood. It’s important to support this fishing industry.

Shrimp and Ratatouille Pasta
Yield: 4 servings

1 pound Gulf shrimp, peeled and deveined
10 basil leaves, julienned, divided
1 tablespoon freshly chopped oregano leaves
1 tablespoon freshly chopped thyme leaves
1/8 cup, plus 2 teaspoons extra-virgin olive oil, divided
Coarse salt and freshly ground black pepper to taste
1 cup diced yellow onion
1 teaspoon minced garlic
1/2 cup low-sodium shrimp or seafood stock
1 large eggplant, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 medium zucchini, diced
1 medium yellow squash, diced
1 cup chopped tomato
4 sprigs thyme
1 tablespoon freshly chopped parsley
12 jumbo pasta shells
1/4 cup ricotta cheese

1. For the shrimp, toss shellfish with half the julienned basil, chopped oregano, chopped thyme, salt and pepper and 2 teaspoons of olive oil. Marinate for at least 2 hours.
2. Set grill to medium heat and cook shrimp thoroughly.
3. For the ratatouille, coat onion with 1/2 teaspoon olive oil. Toss the remaining vegetables, except garlic, in remaining olive oil and set aside.
4. In a sauce pot over medium heat, cook onions until lightly caramelized, about 4 minutes. Add garlic and cook for 2-3 minutes, stirring constantly. Add shrimp stock and cook until reduced by half in volume. Add remaining vegetables and thyme sprigs, julienned basil leaves and fresh parsley. Cook until al dente and vibrant in color. Season with salt and pepper to taste. Cook for 5 minutes or until vegetables have softened. Stir well and keep on low heat until ready to serve.
5. Cook pasta shells in boiling water until tender. Drain well. Mix ricotta cheese with 1 cup of ratatouille. Stir until cheese is well combined. Stuff the pasta shells and serve with remaining ratatouille and shrimp.
SOURCE: Adapted from eatgulfseafood.com

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