Almond and Garlic Shrimp with Grilled Summer Ratatouille and Basil Pesto

IngredientsSeafood, Pasta, Vegetables, Nuts
Day PartDinner
Cuisine TypeAmerican
Almond and Garlic Shrimp with Grilled Summer Ratatouille and Basil Pesto

Source: Almond Board of California

This summery dish is a take on the classic ratatouille, enhanced with sautéed shrimp glazed with a smooth, buttery almond oil and white wine sauce. The seasonal vegetables and bright green pesto make this an ideal menu item for "right now."


Grilled Ratatouille:
1 each red, yellow and orange bell pepper, cut in half and seeded
1 large zucchini, sliced lengthwise
1 large Asian eggplant, sliced lengthwise
1 large red onion, thickly sliced
1/3 cup extra-virgin olive oil, divided
2 cups cherry tomatoes
1/4 bunch tarragon, finely sliced
1/4 bunch chives, finely sliced
Salt and pepper, to taste

2 cloves garlic
1/8 cup grated Parmigiano cheese
1/8 cup toasted blanched almonds
1 bunch basil
1/2 cup extra virgin olive oil
Salt and pepper, to taste

3 cloves garlic, finely chopped
1 cup slivered almonds, toasted
1 tsp. chili flakes
1/4 cup almond oil
2 lb. wild white shrimp (size 16/20, peeled, deveined, tail on)
1/4 cup white wine
2 tbsp. butter
Salt and pepper, to taste


  1. Prepare Ratatouille: Drizzle peppers, zucchini, eggplant and onion with 2 tbsp olive oil, season with salt and pepper. Grill vegetables until just cooked; cool. Cut vegetables into pieces the size of cherry tomatoes and set aside in large bowl.
  2. In large skillet over med.-high heat, toss cherry tomatoes with 1 tbsp. olive oil; cook until they burst. Add tomatoes to bowl of grilled vegetables; toss with tarragon and chives. Drizzle with 2 tbsp. olive oil; season to taste.
  3. Prepare Pesto: In food processor, pulse together garlic, parmigiano cheese and almonds for 10 sec. Add basil leaves and olive oil; pulse until basil is processed fine and pesto forms. Season to taste with salt and pepper.
  4. Prepare Shrimp: In large skillet over med.-high heat, sauté garlic, slivered almonds and chili flakes in almond oil for 30 sec. Add shrimp: season with salt and pepper and sauté, continuously tossing and flipping shrimp, until cooked through, about 4 min. The garlic should be brown and a little crispy.
  5. Stir in white wine to deglaze pan, scraping browned bits from pan. Add butter and cook, stirring, until sauce forms. Remove from heat.
  6. To serve: Spoon ratatouille onto plates; top with shrimp and dot shrimp with a dollop of pesto.

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