1 cup onion, diced
1/2 cup green bell pepper, diced
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Seafood Magic ® , in all
1 large eggplant, peeled, stemmed and cut in a large (1 and 1/2 inch) dice
1 medium green bell pepper, cut roughly into large pieces
1 medium onion, cut in a very large dice
5 ounces zucchini, cut in a large dice
5 ounces yellow squash, cut in a large dice
6 medium tomatoes, peeled and cut in wedges
1 and 1/4 cups defatted seafood stock , in all
1/4 cup defatted veal glaze*
4 bay leaves
1 teaspoon minced garlic
1/2 teaspoon salt
32 medium-large shrimp, peeled
2 cups hot cooked rice

* If you don't have veal glaze, use 2 cups defatted chicken stock and cook over high heat until it reduces to 1/2 cup. Use 1/4 of this.

In a large hot skillet over high heat, place the 1 cup chopped onion and the 1/2 cup green bell pepper. Cook 4 minutes, stirring occasionally, until slightly brown. Add 1 tablespoon Seafood Magic; stir and cook 3 minutes. Add 1/2 cup seafood stock and scrape up the brown bits sticking to the pan bottom. Cook 3 minutes. Add another 1/2 cup of stock, scraping and stirring so mixture doesn't burn, and cook 5 more minutes. Add the remaining vegetables and bay leaves. Mix thoroughly, breaking up the tomatoes, and cook 2 minutes. Stir in the veal glaze and the remaining Seafood Magic, and cook over high heat 10 minutes, stirring occasionally, and being careful not to let the mixture stick to the pan. Add the garlic, cook 3 minutes, then add the salt. Cook 15 more minutes, stirring occasionally. Gently fold the shrimp into the mixture, add the remaining 1/4 cup seafood stock, and cook about 5 minutes.

To serve, place 1/2 cup cooked rice on a plate and spoon the ratatouille around it, being sure that each portion has 8 shrimp.

Copyright © 1995 by Chef Paul Prudhomme
All Rights Reserved
PO Box 23342, New Orleans, Louisiana 70183-0342
Phone (504) 731-3590 ~ Fax (504) 731-3576 or email to: info@chefpaul.com