Floribbean Shrimp With Fried Eggplant

READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat canola oil in deep skillet on medium high heat to 350 degrees . 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 panko breadcrumbs.
  • Fry eggplant about 2 minutes per side until golden brown. Drain and keep warm.
  • In a large sauté pan, heat 3 tablespoons olive oil over medium heat.
  • Add onion, chopped pepper, celery and garlic; sauté 5 minutes . Add tomatoes and cook until softened.
  • Stir in wine, capers, tomato paste and red pepper flakes; bring sauce to a simmer.
  • Add shrimp and simmer, covered, for 5 minutes or until shrimp turn pink.
  • Add butter and simmer until sauce thickens. Stir in cilantro.
  • To serve, arrange fried eggplant slices on serving plate and top with shrimp and Florbbien sauce.
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