Shrimp Ratatouille....with a Greek spin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 T Olive oil1 medium onion, diced3 tsp minced garlic2 small eggplants or 1 large, diced6-7 fresh basil leaves3-4 zucchini (depending upon size), diced2 14.4 oz cans diced tomatoes (I use Hunt's w/ basil, garlic, and onion)*1 lb raw shrimp, shelled and deveined (the bigger the better)1/4 tsp cinnamon (I'm in love with Saigon Cinnamon...much stronger!)1/4 tsp allspiceOptional: shaved Asiago cheese-this was not factored into the calorie count and would need to be added if you choose to use it)*If shrimp is frozen, in a large bowl, cover the shrimp in lukewarm water. As the water temperature decreases, pour the water off and cover the shrimp again with lukewarm water. You will be amazed at how quickly it thaws!! Then, peel and devein shrimp and reserve until the final step. (I did not add any salt to this as I am sensitive to it. My husband said that it was fine without it. If you wish, you can add salt and pepper to taste)
Using a large pot or Dutch Oven, heat oil on med-high
Add the onions and garlic and saute on med-high until it begins to become translucent (5 minutes)
Add the diced eggplant and continue to saute on med-high for 2 minutes
Cover and allow the eggplant to steam for about 5 minutes
Add the basil and zucchini and again, stir for a minute or two and cover and allow all to steam for another 5 minutes or until eggplant begins to get soft
Uncover and add the tomatoes, allspice, and cinnamon and continue to cook covered until flavors blend and eggplant is soft enough to eat (approximately 5 minutes)
Once the vegetables are cooked but a bit firm, add the shrimp and again, stir and saute just until the shrimp is cooked
Optional: If you wish to add the asiago cheese, shave approximately 3 oz with a vegetable peeler and throw on top of your veggie/shrimp mixture, turn the burner off or very low, cover and allow it steam for about 1-2 minutes, or until cheese melts.
Serving Suggestion: Serve over pasta or over a baked potato!
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CRE8IVDEB.
Add the onions and garlic and saute on med-high until it begins to become translucent (5 minutes)
Add the diced eggplant and continue to saute on med-high for 2 minutes
Cover and allow the eggplant to steam for about 5 minutes
Add the basil and zucchini and again, stir for a minute or two and cover and allow all to steam for another 5 minutes or until eggplant begins to get soft
Uncover and add the tomatoes, allspice, and cinnamon and continue to cook covered until flavors blend and eggplant is soft enough to eat (approximately 5 minutes)
Once the vegetables are cooked but a bit firm, add the shrimp and again, stir and saute just until the shrimp is cooked
Optional: If you wish to add the asiago cheese, shave approximately 3 oz with a vegetable peeler and throw on top of your veggie/shrimp mixture, turn the burner off or very low, cover and allow it steam for about 1-2 minutes, or until cheese melts.
Serving Suggestion: Serve over pasta or over a baked potato!
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CRE8IVDEB.
Nutritional Info Amount Per Serving
- Calories: 334.6
- Total Fat: 12.4 g
- Cholesterol: 172.3 mg
- Sodium: 701.8 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 10.4 g
- Protein: 27.2 g
Member Reviews
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MPCASH1
I really enjoyed the ratatouille. I think next time I will make the shrimp separately, mine got overcooked, and heating the leftovers will make that worse. Nevertheless, the flavors worked beautifully together. We used feta (passed at the table) instead of asiago. Thanks for the recipe! - 5/31/18