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Cocotte, round Ratatouille vegetables with sautéed shrimps

PICTO


 

portions

4

preparation

40 min.

cooking time

15 min.
  • Wash the bell pepper, eggplant and zucchini and cut into diamonds. Finely dice the onions. Dice the garlic very finely.
  • Remove the skin from the tomatoes and dice.
  • Lightly brown the pine nuts in a Hexagon frying pan.
  • Remove any bones and innards from the shrimps.
  • Sear the diced onion with oil olive oil in a STAUB Cocotte until translucent then add the bell pepper, eggplant, zucchini and garlic cube and lightly sear all the ingredients.
  • Add the tomato juice and simmer everything for 15 minutes until soft.
  • Meanwhile season the shrimps with salt and pepper and sear.
  • At the end of the cooking time add the chopped herbs and cubed tomatoes to the ratatouille and season with salt and pepper.
  • Ideally this dish is served on the table in the STAUB Cocotte.
  • Before serving arrange the fried shrimps and the pine nuts on the top of the ratatouille and garnish with basil leaves.
     

1 red, green and yellow pepper

3 tomatoes

100 ml tomato juice

½ eggplant

1 zucchini

1 onion

2 garlic cloves

Basil

Rosemary

Thyme

Lavender

Pine nuts

12 shrimps

Olive oil

Salt, pepper