Floribbean Shrimp With Fried Eggplant Recipes

FRIED EGGPLANT

Steps:

• Peel 2 small eggplants and cut into 1/4-inch-thick rounds. Put 1 cup flour in a shallow bowl, beat 4 eggs in another bowl and put 1 cup breadcrumbs in another. Coat the eggplant in flour, then egg (let any excess drip off), then breadcrumbs. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown, 2 to 3 minutes per side (add more oil if necessary). Drain on a rack and sprinkle with salt.

FLORIBBEAN SHRIMP WITH FRIED EGGPLANT

Steps:

• 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.