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Shrimp and Eggplant Mediterranean
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 15 Min.
Cook Time: 15 Min.
What you need:
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canola oil for frying
1 large Florida eggplant
salt and pepper to taste
2 Florida eggs
1/2 c. milk
1 c. flour
1 c. dry bread crumbs
3 Tbsp. olive oil
1 medium Florida onion, chopped
1/2 c. Florida red pepper, chopped
1 clove Florida garlic, minced
1 large Florida tomato, chopped
1/2 c. dry white wine
1 Tbsp. capers
1/8 tsp. red pepper flakes
1-1/2 lb. large Florida shrimp, peeled
2 Tbsp. butter
12 whole ripe olives, pitted
1/4 c. fresh Florida cilantro, chopped
What to do:
1. Heat canola oil in deep skillet on medium-high heat to 350°F. Slice eggplant into 1/4-in. rounds; season with salt and pepper.
2. In a small bowl, whisk together eggs and milk to make egg wash. Dip eggplant rounds in flour, then into egg wash and coat with bread crumbs. Fry eggplant about 2 min. per side until golden brown. Drain and keep warm.
3. 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.
4. Add butter and simmer until sauce thickens. Stir in olives and cilantro.
5. To serve, arrange fried eggplant slices on serving plate and top with shrimp and sauce.

* Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
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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