Shrimp Ratatouille....with a Greek spin

Shrimp Ratatouille....with a Greek spin

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Shrimp Ratatouille....with a Greek spin calories by ingredient
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Yum!! Yum!!
Number of Servings: 4


    3 T Olive oil
    1 medium onion, diced
    3 tsp minced garlic
    2 small eggplants or 1 large, diced
    6-7 fresh basil leaves
    3-4 zucchini (depending upon size), diced
    2 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 allspice
    Optional: 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.

TAGS:  Fish | Dinner | Fish Dinner |

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