Shrimp & Eggplant Recipe
Pan-seared shrimp, crispy eggplant, black pepper cream sauce (B)
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Ingredients
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Shrimp
Eggplant
Black Pepper Cream Sauce
Method
Prepare the Eggplant
- 1
Slice the Eggplant
Slice the eggplant into medium rounds, about 1/2 inch thick.
- 2
Fry the Eggplant
- 3
Heat Oil
In a large skillet, heat the olive oil over medium-high heat.
- 4
Fry Eggplant Slices
Fry the breaded eggplant slices in the hot oil until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Cook the Shrimp
- 5
Season the Shrimp
Season the shrimp with salt and black pepper.
- 6
Make the Black Pepper Cream Sauce
- 7
Combine Ingredients
In a small saucepan, combine the heavy cream, black pepper, and salt. Cook over medium heat until it begins to simmer.
- 8
Add Parmesan
Stir in the grated Parmesan cheese and cook for an additional 2 minutes until the sauce thickens slightly.
Serve
- 9
Plate the Dish
On a serving plate, arrange the crispy eggplant slices, top with the sautéed shrimp, and drizzle with the black pepper cream sauce.
- 10
Garnish
Garnish with additional black pepper and serve immediately.
