Here’s an example of a dish I made up from ingredients that were laying around. I bought some shrimp, yellow squash and sweet peppers and figured that I’d find something to do with it. When it was all finished I realized it was pretty much a ratatouille with the addition of shrimp (and no tomatoes). I marinated the shrimp, cooked the vegetables separately and mixed it all together and served it over couscous. I suppose if it was served over rice I could have called it a stir-fry.
Shrimp Ratatouille (serves 4)
1-1/2 pounds large shrimp, cleaned
4 Tablespoons olive oil
3 cloves garlic, minced
1/4 cup chopped cilantro
1 Tablespoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
1 yellow squash, cut into 1/2-inch cubes
1 green pepper, cut into 1/2-inch cubes
1 red pepper, cut into 1/2-inch cubes
Juice of 1 lime
Salt and pepper to taste
Mix the shrimp, 2 tablespoons of olive oil, garlic, cilantro, paprika, salt and pepper together in a bowl and set aside to marinate while you prepare the vegetables. Heat 1 tablespoon of olive oil in a heavy skillet until very hot. Add the yellow squash and cook until it starts to caramelize, stirring occasionally, maybe 4-5 minutes. Add the green and red peppers and cook for an additional 2 minutes. Remove from the pan and set aside. Add the remaining olive oil, heat until very hot again, and add the marinated shrimp. Cook for just a few minutes, turning once, until just cooked. Add the cooked vegtables and stir to mix. Add the lime juice, salt and pepper and serve.