Rona's Shrimp and Langoustine Ratatouille

An easy weeknight twist on a French classic


I love seafood and now that the obligatory Memorial Day steak and burger grilling frenzy is over, I’m all about using these lighter proteins with freshly grown vegetables and herbs from my garden. No garden? No biggie. Head to any grocery store to grab these easy to find ingredients. 

For some reason, shrimp and other crustaceans don’t often come to mind when thinking about an everyday dinner ingredient. Nowadays, they’re just as inexpensive as meat or chicken. You can pick them up anywhere in large, frozen bags to keep for those “emergency” days when you don’t have enough time to shop. While we all prefer fresh ingredients, I honestly can’t tell the difference once they’ve taken on the flavors of whatever sauce they’re cooked in. Here, I use fresh shrimp and packaged langoustine tails from Trader Joe’s. They come already cooked, so I just put them in at the end, so as not to overcook them. Don’t like them? Just double the shrimp or substitute scallops. 
If you’re serving this for family members and your kids are dying to have a starch to go with it, make a pile of brown rice as a side. It melds nicely with the tomato base and will also stretch the recipe to 10 servings. That’s a nice bonus, don’t you think? 

Rona’s Shrimp and Langoustine Ratatouille

Serves: 8     Prep time: 20 minutes     Cook Time: 45 minutes

I love a good, “almost one-dish” meal and this one is filling, flavorful and uses lots of different vegetables and fresh herbs. The shrimp and langoustine tails add good quality protein for a filling, but not heavy, meal. It’s also very low on the glycemic index and a very good source of Vitamin C, Vitamin K and selenium.

Nutritional information per serving:
Calories: 280     Total Fat: 7gr     Sat fat: 1gr     Cholesterol: 161gr
Sodium:193gr     Carbohydrates: 26gr     Fiber: 9gr     Sugars: 12gr     Protein: 27 gr


3 tbsps olive oil
1 large, sweet onion, chopped
6 garlic cloves, minced
2 medium eggplant, cut into 1” pieces
4 medium zucchini, sliced
1 red bell pepper, cut into 1” pieces
2C crimini mushrooms, sliced
1 yellow bell pepper, cut into 1” pieces
1/2C white wine
2 tbsps fresh oregano, chopped
2 tbsps fresh basil, chopped
1/4C fresh Italian parsley, chopped
3 14oz cans diced tomatoes
1 tsp red pepper flakes
½ tsp salt
Fresh pepper to taste
1 lb large shrimp, shelled and deveined
1 lb langoustine tails (sold at Trader Joe’s)
8 tbsp Parmesan cheese (optional)

Heat 2 tablespoons of the oil in a 12 qt pot over medium heat.
Add the onion and cook for about 5 minutes or until it starts to become translucent.
Add garlic and cook another 2 minutes.
Add eggplant, zucchini, mushrooms and bell peppers. Stir and add wine. Cook for another 10 minutes
Add all herbs and spices.  Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally.
In a large nonstick skillet, heat last tablespoon of oil.  Add shrimp and langoustine tails (uncooked variety). Cook 2-3 minutes on all sides until color changes.
Add protein to ratatouille. Stir and let simmer for another 10 minutes. 
Serve with a sprinkle of Parmesan cheese on top, if wanted.

Mentioned in this article


  • Snooth User: DrJohn
    115287 8

    Does anyone know how to print a recipe from this site? I cannot find a print icon, and who wants to print the page with all the garbage around the recipe.

    Am I missing something obvious? Would not be the first time.



    Jun 20, 2011 at 1:56 PM

  • Snooth User: DerekS
    345728 7

    I just highlighted the menu area (starting from the bottom is easiest I've found), copy/paste into Word (or Notebook), delete any non-essentials and then print. Takes a moment: it would be better if the web-master created a printer-friendly version, but it's not much work!
    Good luck

    Jun 20, 2011 at 3:37 PM

  • Snooth User: Hana Choi
    Hand of Snooth
    803609 935

    @DrJohn - I've added a pdf for your convenience, please let us know how it goes!

    Jun 20, 2011 at 3:38 PM

  • Snooth User: Rona Lewis
    359096 115

    You beat me to it, Hana! Was going to show the PDF button to him. Thanks for being so prompt!

    Jun 20, 2011 at 3:45 PM

  • Snooth User: DrJohn
    115287 8

    Derek -- that's what I have done in the past, but as you mentioned, a pdf would be easier


    Hana -- Way to go. "Just what the doctor ordered". Thanks. Worked just fine. Can we make the availability of a pdf the default?

    Jun 20, 2011 at 3:47 PM

  • Snooth User: Hana Choi
    Hand of Snooth
    803609 935

    I'm glad it worked out! I'll keep that in mind for future recipes - some posts lend themselves to pdf'ing easier than others. Please keep the tips coming and happy cooking!

    Jun 20, 2011 at 3:56 PM

  • Snooth User: Lesl
    867150 1

    Lovely recipe but with one serious consideration.
    Shellfish and elevated cholesterol do not do a body good.
    Low calorie, easy to fix and loaded with nasty heart unhealthy leave-behinds

    Jun 20, 2011 at 7:10 PM

  • Snooth User: Rona Lewis
    359096 115

    I understand your concern Lesl, however, this dish has a lot of vegetables in it and the ratio of shellfish to veggie isn't that much. A few other things to consider-if you have a fairly healthy eating pattern, the occasional shellfish consumption won't jeopardize your cholesterol permanently. As a certified fitness and lifestyle coach (as well as a healthy chef), I'm aware of the potential downsides of certain foods. If one has very high cholesterol-yes-I agree, skip the shellfish and add some chunked tilapia or other white fish. There you have it....that's my story and I'm stickin' to it! :) I appreciate your concern, Lesl, and you were right to point that out to anyone who is concerned about their high cholesterol.

    Jun 20, 2011 at 11:45 PM

  • I'm a new cook...what exactly does the recipe mean by "add protein to ratatouille"?

    Jun 21, 2011 at 8:00 AM

  • Snooth User: cbstaehle
    517460 21

    I can't wait to try this! Sounds delish although I will have to double the shrimp since we don't have a Trader Joe's in New Orleans yet, boo hoo!!!
    One bone to pick though, any good New Orleanian can tell a frozen shrimp from a fresh any day! I can't get by with that here :)

    Jun 21, 2011 at 10:47 AM

  • Snooth User: macliii
    353811 26

    Am I assuming correctly that the canned diced tomatoes are added with the other vegetables when cooking?

    Jun 21, 2011 at 11:03 AM

  • Snooth User: Rona Lewis
    359096 115

    OK, to answer everyone's questions-
    Daking2297, Adding protein to ratatouille just means the addition the shrimp and langoustine tails. Shellfish are protein, just like meat and Poultry. I was just using a synonym.

    Now, cbstaehle, I bow down to your New Orleanian palate! I'm not worthy! I"m not worthy! :) Fresh shrimp always wins! And you can use scallops or anything you'd like in this. Why not try a little sausage instead? Would that me more "etoufee-ish?"

    Macliii, you assume correctly. Throw those babies in. Did I miss that? Sigh. Sorry. I forgot the "and all vegetables" portion. I'm punishing myself as we speak.

    Jun 24, 2011 at 10:50 PM

  • awesome

    Sep 24, 2013 at 9:21 AM

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