Shrimp and Eggplant Mediterranean

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Family Shrimp Recipes

Preparation time:
Cooking time:

Difficulty: Medium - experience needed
Serves: 4


canola oil for frying
1 large Florida eggplant
salt and pepper to taste
2 Florida eggs
1/2 cup of milk
1 cup flour
1 cup bread crumbs
3 tablespoons olive oil
1 medium Florida onion, chopped
1/2 cup Florida red pepper, chopped
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 fresh Florida cilantro, chopped


Heat canola oil in deep skillet on medium-high heat to 350 degrees F. Slice eggplant into quarter-inch rounds; season with salt and pepper. 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. 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 olives and cilantro. To serve, arrange fried eggplant slices on serving plate and top with shrimp and sauce.


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