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Rock Shrimp Creole with Fried Eggplant
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 15 Min.
Cook Time: 20 Min.
What you need:
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canola oil for frying
1 large eggplant, peeled, sliced into 1/4-in. rounds
salt and pepper to taste
2 eggs
1/2 c. milk
1 c. flour
1 c. bread crumbs
3 Tbsp. olive oil
1 medium onion, chopped
1 clove garlic, minced
1/2 c. red pepper, chopped
1 large tomato, chopped
1/2 c. dry white wine
1 Tbsp. capers
1/8 tsp. red pepper flakes
1-1/2 lb. rock shrimp, peeled
2 Tbsp. butter
1/4 c. fresh cilantro, chopped
What to do:
1. Heat canola oil in deep skillet on medium high heat to 350°F. Season eggplant slices with salt and pepper. In a small bowl, whisk together eggs and milk to make egg wash. Dust eggplant rounds in flour, dip into egg wash and then roll in breadcrumbs. Fry eggplant about 2 min. per side until golden brown. Drain and keep warm.
2. In a large sauté pan, heat 3 Tbsp. olive oil over medium heat. Add onion, chopped red pepper and garlic; sauté 1 min. Add tomatoes and cook until softened. Stir in wine, capers, and red pepper flakes; bring sauce to a simmer. Add shrimp and simmer, covered, for 5 min. or until shrimp turn pink. Add butter and simmer until sauce thickens. Stir in cilantro.
3. To serve, arrange fried eggplant slices on serving plate and top with shrimp and Creole sauce.

* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.
Nutritional information:
Calories: 681;   Calories From Fat: 239;   Total Fat: 27g;   Saturated Fat: 8g;   Cholesterol: 384mg;   Total Carbs: 58g;   Protein: 47g;  
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