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Shrimp and Eggplant Mediterranean

Shrimp and Eggplant MediterraneanRecipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.

Recipe Ingredients:

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

Cooking Directions:

  1. Preheat light olive oil in deep skillet on medium-high heat to 350°F (175°C).
  2. Slice eggplant into 1/4-inch rounds; season with salt and pepper.
  3. 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 minutes per side until golden brown. Drain and keep warm.
  4. 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.
  5. Add butter and simmer until sauce thickens. Stir in olives and cilantro.
  6. To Serve: Arrange fried eggplant slices on serving plate and top with shrimp and 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.