Shrimp With Red Pepper Broth And Ratatouille

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Martha Stewart
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

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

2 small dried bay leaves

5 sprigs fresh lemon thyme

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