Shrimp Ratatouille - cooking recipe

Ingredients

1 lb. raw peeled, deveined shrimp (31 to 35 count)
1/4 c. olive oil
1 c. thinly sliced zucchini
1 small eggplant, peeled and cut into 1-inch slices
1/2 c. onion
1 medium green pepper
1 c. fresh mushrooms
1 (1 lb.) can tomato wedges
1 1/2 tsp. garlic salt
1 tsp. crushed basil
1 Tbsp. fresh parsley
1/4 tsp. pepper

Preparation

Cut shrimp in half lengthwise.
In a large skillet, saute zucchini, eggplant, onion, green pepper and mushrooms in oil for 5 minutes or until tender-crisp.
Add shrimp, stirring frequently for about 2 minutes.
Add tomatoes, garlic salt, basil, parsley and pepper.
Cover and simmer about 5 minutes or until shrimp are tender.
Serve with rice or noodles.
Makes 6 servings.