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Gallery Shrimp with Red Pepper Broth and Ratatouille Recipe Summary Servings: 2
Ingredients For the Ratatouille 2 plum tomatoes (3 ounces each) 1/4 cup extra-virgin olive oil 2 large shallots, finely chopped 3 whole cloves 4 cloves garlic, finely chopped 2 ounces eggplant, cut into very small dice (1/3 cup) 2 ounces yellow squash, cut into very small dice (1/3 cup) 2 ounces zucchini, cut into very small dice (1/3 cup) 2 ounces red bell pepper, cut into very small dice (1/3 cup) Coarse salt and freshly ground pepper 1 teaspoon finely chopped fine herbs (equal parts chive, chervil, tarragon, and flat-leaf parsley) 4 large shrimp, peeled with tails on, butterflied Fresh lemon thyme sprigs, for garnish For the Red Pepper Broth 5 red bell peppers, cored, seeded, and thinly sliced 2 shallots, thinly sliced 3 cloves garlic, thinly sliced Coarse salt 1/2 cup dry white wine 1 star anise 3 whole cloves 2 small dried bay leaves 5 sprigs fresh lemon thyme
Gallery Shrimp with Red Pepper Broth and Ratatouille
Recipe Summary Servings: 2
Gallery
Shrimp with Red Pepper Broth and Ratatouille
Shrimp with Red Pepper Broth and Ratatouille
Shrimp with Red Pepper Broth and Ratatouille
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
Ingredients
Ingredients
2 plum tomatoes (3 ounces each) 1/4 cup extra-virgin olive oil 2 large shallots, finely chopped 3 whole cloves 4 cloves garlic, finely chopped 2 ounces eggplant, cut into very small dice (1/3 cup) 2 ounces yellow squash, cut into very small dice (1/3 cup) 2 ounces zucchini, cut into very small dice (1/3 cup) 2 ounces red bell pepper, cut into very small dice (1/3 cup) Coarse salt and freshly ground pepper 1 teaspoon finely chopped fine herbs (equal parts chive, chervil, tarragon, and flat-leaf parsley) 4 large shrimp, peeled with tails on, butterflied Fresh lemon thyme sprigs, for garnish
5 red bell peppers, cored, seeded, and thinly sliced 2 shallots, thinly sliced 3 cloves garlic, thinly sliced Coarse salt 1/2 cup dry white wine 1 star anise 3 whole cloves 2 small dried bay leaves 5 sprigs fresh lemon thyme
Directions
Make the broth: Place peppers, shallots, garlic, and a pinch of salt in a medium stockpot over medium-low heat. Cook, stirring, until vegetables are translucent, about 5 minutes.
Increase the heat to medium-high; add wine, and bring to a boil. Cook until reduced by two-thirds, about 4 minutes. Add enough water to come up to the level of the peppers. Bring to a simmer. Stir in the star anise, clove, and bay leaves; cook for 15 minutes. Remove from heat, and add thyme. Let stand until room temperature; strain through a damp cheesecloth-lined sieve. You should have about 2 cups. Refrigerate until chilled, about 1 hour. When cold, season with salt.
Make the ratatouille: Bring a large pot of water to a boil. Prepare an ice-water bath; set aside. Cut an x in the bottom of each tomato, and cut out the cores with a paring knife. Drop tomatoes in boiling water, and cook until skins begin to loosen, about 30 seconds. Using a slotted spoon, transfer to ice-water bath until cool enough to handle. Peel off and discard skins. Cut tomatoes in half lengthwise, and remove seeds. Cut tomatoes into a very small dice; set aside.
In a small skillet, heat about 2 teaspoons oil over medium-high heat. Add 1/5 of the shallot, and 1/5 of the garlic. Cook until translucent. Add the tomato; season with salt and pepper. Cook, stirring frequently, until soft, about 1 minute. Transfer to a paper-towel-lined baking sheet to drain. Repeat with remaining shallots, garlic, and vegetables, cooking each vegetable separately.
Combine the cooked, drained, and cooled eggplant, yellow squash, zucchini, and bell pepper in a medium bowl. Add just enough of the tomato to bind the mixture together. Stir in the herbs. Season with salt and pepper; set aside.
In a small saucepan, bring 1 cup of the broth to a simmer. Add shrimp, and remove from heat. Let stand until room temperature. Transfer to refrigerator until chilled, about 30 minutes. Remove and drain on a paper-towel-lined plate.
Place a spoonful of ratatouille in the bottom of two soup bowls. Top each with 2 shrimp. Garnish each bowl with a sprig of thyme. Pour 1/2 cup remaining chilled broth into each bowl. Serve immediately.
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All Reviews for Shrimp with Red Pepper Broth and Ratatouille
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All Reviews for Shrimp with Red Pepper Broth and Ratatouille
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
