Dinner

Shrimp Ratatouille....with a Greek spin is for Dinner.

Shrimp Ratatouille....with a Greek spin takes 15 minutes to prepare.

Shrimp Ratatouille....with a Greek spin takes 25 minutes to cook.

Shrimp Ratatouille....with a Greek spin makes 4 servings.

The ingredients for Shrimp Ratatouille....with a Greek spin are:

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)

Here is how you make Shrimp Ratatouille....with a Greek spin:

Using a large pot or Dutch Oven, heat oil on med-highAdd 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 minutesCover and allow the eggplant to steam for about 5 minutesAdd 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 softUncover 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 cookedOptional: 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 servingsNumber of Servings: 4Recipe submitted by SparkPeople user CRE8IVDEB.

The nutritional information for Shrimp Ratatouille....with a Greek spin is:

• 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