Best Floribbean Shrimp With Fried Eggplant Recipes

RAGIN' CAJUN EGGPLANT AND SHRIMP SKILLET

Ragin' Cajun Eggplant and Shrimp Skillet image

We always have a large summer garden where lots of produce lingers into fall. That's when we harvest our onion, bell pepper, tomatoes and eggplant, the main ingredient of this dish. This recipe turns Cajun with the Holy Trinity (onion, celery and bell pepper), shrimp and red pepper flakes. -Barbara Hahn, Park Hills, Missouri

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 medium eggplant, peeled and cut into 1/2-inch cubes
3 tablespoons olive oil
2 celery ribs, diced
1 medium onion, diced
1 small green pepper, seeded and diced
3 plum tomatoes, diced
1 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
12 ounces uncooked shell-on shrimp (31-40 per pound), peeled and deveined
1/2 cup seasoned bread crumbs
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

Place eggplant in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 3-4 minutes. Drain., Preheat oven to 350°. In an ovenproof skillet, heat oil over medium-high heat. Add celery, onion and green pepper; saute until tender, about 5 minutes. Reduce heat to medium; stir in tomatoes and eggplant. Saute 5 minutes. Stir in seasonings. Add shrimp and bread crumbs; saute 5 minutes longer, stirring well., Bake 30 minutes. Remove skillet from oven; top with cheese. Bake 5 minutes more.

Nutrition Facts : Calories 399 calories, Fat 21g fat (7g saturated fat), Cholesterol 131mg cholesterol, Sodium 641mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 5g fiber), Protein 28g protein.

FLORIBBEAN SHRIMP WITH FRIED EGGPLANT

Floribbean Shrimp With Fried Eggplant image

Floribbean cuisine is America's new and most innovative regional cooking styles. The fresh flavors, combinations, and tastes of Floribbean cuisine are representative of the variety and quality of foods indigenous to Florida. Floribbean cuisine is highly influenced by those of Cuba, Jamaica, Bahamas, Southern, Cajun and Creole. Floribbean cuisine is usually locally grown foods and the fish and seafood of the abundant fresh and salt waters of the area. The roots of Floribbean cuisine trace back to the exploration of the New World by the Spanish.

Provided by Douglas Poe

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 large eggplant, peeled, sliced into 1/4-inch rounds
salt and pepper
2 eggs
1/2 cup milk
1 cup flour
1 cup seasoned japanse panko breadcrumbs
canola oil (for frying)
3 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/2 cup pepper, chopped (any color)
1/2 cup celery, chopped
1 large tomatoes, chopped
1/2 cup dry white wine
1 tablespoon capers
1 tablespoon tomato paste
1/8 teaspoon red pepper flakes
1 1/2 lbs florida shrimp, peeled and deveined
2 tablespoons butter
1/4 cup fresh cilantro, chopped

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.

Nutrition Facts : Calories 656.1, Fat 23.7, SaturatedFat 7.4, Cholesterol 326.9, Sodium 1379, Carbohydrate 70, Fiber 11.7, Sugar 8.6, Protein 38.2