Rock Shrimp Creole with Fried Eggplant

Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.

Recipe Ingredients:

Light olive oil for frying
1 large eggplant, peeled, sliced into 1/4-inch rounds
Salt and ground black pepper to taste
2 large eggs
1/2 cup milk
1 cup all-purpose flour
1 cup bread crumbs
3 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1/2 cup red pepper, chopped
1 large tomato, chopped
1/2 cup dry white wine
1 tablespoon capers
1/8 teaspoon red pepper flakes
1 1/2 pounds rock shrimp, peeled
2 tablespoons butter
1/4 cup fresh cilantro, chopped

Cooking Directions:

1. Heat light olive oil in deep skillet on medium high heat to 350°F (175°C). Season eggplant slices with salt and pepper.
2. 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 bread crumbs. Fry eggplant about 2 minutes per side until golden brown. Drain and keep warm.
3. In a large sauté pan, heat 3 tablespoons olive oil over medium heat. Add onion, chopped red pepper and garlic; sauté 1 minute. 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 minutes or until shrimp turn pink. Add butter and simmer until sauce thickens. Stir in cilantro.
4. To Serve: Arrange fried eggplant slices on serving plate and top with shrimp and Creole sauce.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 681; Calories From Fat: 239; Total Fat: 27g; Saturated Fat: 8g; Cholesterol: 384mg; Total Carbs: 58g; Protein: 47g.

Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.