GRILLED EGGPLANT AND SHRIMP SALAD
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat a grill, a nonstick griddle or a large nonstick skillet.
- Cut the stem off the eggplant, then slice the eggplant one-half-inch thick. Grill or sear the eggplant slices until they are nicely browned. Do not allow them to burn. Set them aside to cool slightly.
- While the eggplant is cooling, place the shrimps on skewers and sear them on the grill or, without the skewers, sear them until they begin to char around the edges on the griddle or in the skillet. Set them aside.
- Dice eggplant, place in bowl. Mix with tomato. Dice shrimp and add.
- Mix the fish sauce, anchovy paste, lime juice and sugar together. Pour over the eggplant mixture. Fold in the chili, garlic and shallot. Mix well. Add the coriander leaves and mix again. Serve garnished with sprigs of fresh coriander.
Nutrition Facts : @context http, Calories 91, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 1 gram, Fiber 3 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 927 milligrams, Sugar 4 grams, TransFat 0 grams
GRILLED EGGPLANT SALAD
Provided by Bobby Flay
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Brush the eggplant and red onions with canola oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char. Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the avocado.
- In a small bowl, whisk together the red wine vinegar, the Dijon, and oregano. Add honey and olive oil, to taste, and blend until emulsified. Season with salt and pepper, to taste.
- Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve.
GRILLED SHRIMP AND EGGPLANT WITH FISH SAUCE AND MINT
The nuoc mam brings out the saline character of the shrimp and seems to heighten the sweetness of the eggplant, while the garlic adds its sharp bite, and the mint a cool freshness.
Provided by Melissa Clark
Categories dinner, easy, main course
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 7
Steps:
- Preheat a grill to medium or the oven to 425 degrees. Toss eggplant with 6 tablespoons oil and 1/2 teaspoon salt. Place in a grill basket, or spread in an even layer on one or two rimmed baking sheets (leave plenty of room between pieces so they can brown). Grill or roast until eggplant softens and browns, about 10 to 20 minutes.
- While eggplant cooks, toss shrimp with remaining 2 tablespoons oil and 1/4 teaspoon salt. Thread shrimp onto skewers if grilling. If roasting, remove baking sheet from oven and add shrimp, stirring well. Return to oven to bake until shrimp is just opaque and eggplant is golden brown, an additional 10 to 12 minutes. Or grill shrimp alongside eggplant until shrimp is cooked and eggplant very soft and brown, 5 to 10 minutes longer.
- Using a mortar and pestle or a heavy knife, pound or mince together the garlic and a pinch of salt until a paste forms (if using a knife, use flat side after garlic is minced). In a bowl or platter, toss shrimp, eggplant, garlic paste, mint and fish sauce together. Serve with mint sprigs for garnish.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 31 grams, Carbohydrate 24 grams, Fat 38 grams, Fiber 11 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 1335 milligrams, Sugar 14 grams, TransFat 0 grams
GRILLED SHRIMP AND EGGPLANT APPETIZERS
Provided by Florence Fabricant
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cut the tops off the eggplants and slice each eggplant vertically into four slices, each about one-half-inch thick.
- Place three tablespoons of the oil plus salt and pepper to taste in a large bowl, add the eggplants and toss to coat them completely with this mixture.
- Place remaining oil along with soy sauce and lemon juice in another bowl, add the shrimp and toss.
- Allow the shrimp and eggplant to marinate at least 30 minutes, then light the grill.
- Grill the eggplant slices very close to hot coals for about five minutes, turning them once during the grilling, until they are attractively seared. Do not overcook. String the shrimp on skewers or place them on a fine mesh rack and grill them about two minutes on each side, until they begin to sear. Do not overcook.
- Spread each grilled eggplant slice with a little of the hoisin sauce and sprinkle with some of the scallion. Place a grilled shrimp on each eggplant slice and roll the eggplant around it. Skewer with a toothpick and serve.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 400 milligrams, Sugar 5 grams, TransFat 0 grams
GRILLED SHRIMP AND EGGPLANT WITH FISH SAUCE AND MINT
The nuoc mam brings out the saline character of the shrimp and seems to heighten the sweetness of the eggplant, while the garlic adds its sharp bite, and the mint a cool freshness.
Provided by Melissa Clark
Categories dinner, easy, main course
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 7
Steps:
- Preheat a grill to medium or the oven to 425 degrees. Toss eggplant with 6 tablespoons oil and 1/2 teaspoon salt. Place in a grill basket, or spread in an even layer on one or two rimmed baking sheets (leave plenty of room between pieces so they can brown). Grill or roast until eggplant softens and browns, about 10 to 20 minutes.
- While eggplant cooks, toss shrimp with remaining 2 tablespoons oil and 1/4 teaspoon salt. Thread shrimp onto skewers if grilling. If roasting, remove baking sheet from oven and add shrimp, stirring well. Return to oven to bake until shrimp is just opaque and eggplant is golden brown, an additional 10 to 12 minutes. Or grill shrimp alongside eggplant until shrimp is cooked and eggplant very soft and brown, 5 to 10 minutes longer.
- Using a mortar and pestle or a heavy knife, pound or mince together the garlic and a pinch of salt until a paste forms (if using a knife, use flat side after garlic is minced). In a bowl or platter, toss shrimp, eggplant, garlic paste, mint and fish sauce together. Serve with mint sprigs for garnish.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 31 grams, Carbohydrate 24 grams, Fat 38 grams, Fiber 11 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 1335 milligrams, Sugar 14 grams, TransFat 0 grams
GRILLED EGGPLANT AND FRESH MOZZARELLA SALAD
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Peel the eggplants and slice into 1/2-inch-thick rings. Sprinkle with salt and pepper and drizzle with olive oil on both sides. Place on the direct-heat side of the grill and char, cooking until softened, about 2 minutes per side. Remove to a cutting board and cut each slice into quarters.
- In a small bowl, whisk together the red wine vinegar, Dijon and honey. Drizzle in 1/2 cup of olive oil and season with salt and pepper. In a large bowl, combine the arugula, mozzarella, onion and eggplant. Dress with the vinaigrette and serve!
GRILLED SHRIMP SALAD
Succulent grilled shrimp with greens and a tangy, slightly sweet dressing.
Provided by Sherill
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 50m
Yield 2
Number Of Ingredients 16
Steps:
- Whisk oil, seafood seasoning, lemon juice, salt, and pepper together in a glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
- While the shrimp is marinating, toss together salad greens, tomatoes, cucumber slices, and walnuts in a bowl; place in the refrigerator. Whisk olive oil, balsamic vinegar, Dijon mustard, sugar, lemon juice, salt, and pepper in a small bowl for the dressing; set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Cook the shrimp on the preheated grill until bright pink on the outside and meat is opaque, about 2 minutes per side.
- Put shrimp on top of the salad greens mixture. Pour dressing over top.
Nutrition Facts : Calories 823.4 calories, Carbohydrate 21 g, Cholesterol 63.4 mg, Fat 79.2 g, Fiber 6.2 g, Protein 12.7 g, SaturatedFat 10.1 g, Sodium 1593.4 mg, Sugar 8.9 g
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