Now that summer is here, summer heat can take a toll on your appetite. Looking for a recipe that’s easy to make, takes little time, and yet is still healthy? Try this recipe for Shrimp Ratatouille – low in fat, high in protein – and yet refreshing for after your workout!
2 ½ tbsp. olive oil
1 red onion chopped
3 cloves minced garlic
1 medium eggplant, cut into 1-inch cubes
2 zucchini, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 tablespoon fresh thyme (about 4 sprigs), chopped
1 28 – ounce can chopped tomatoes
1 cup green olives, pitted
1/2 tsp. red pepper flakes
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 pound large shrimp, shelled and cleaned
1/4 cup fresh mint, chopped
1/4 cup sliced almonds, toasted
Heat 2 tablespoons of the oil in a heavy pot over medium heat, then add the onion; cook 5 minutes to soften the onions. Add the garlic; cook 2 minutes.
Next, add the eggplant, zucchini and bell peppers; cook 5 minutes. Add the thyme, tomatoes, olives, red pepper flakes, salt and black pepper. Reduce heat to medium low; simmer 20 minutes.
In a large nonstick skillet, heat remaining oil. Add shrimp and cook 2 minutes on each side. Stir shrimp into ratatouille.
Ladle onto plates. Optional – Garnish with mint and almonds.
Servings Per Recipe: 4. Per Serving: 398 cal., 19 g total fat (3 g sat. fat), 32 g carbohydrates. (10 g fiber), 30 g protein
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