Best Grilled Shrimp And Eggplant With Fish Sauce And Mint Recipes

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GRILLED SHRIMP AND EGGPLANT APPETIZERS



Grilled Shrimp And Eggplant Appetizers image

Provided by Florence Fabricant

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

4 slender eggplants, each about 4 ounces (see note)
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 tablespoon soy sauce
1 tablespoon lemon juice
16 jumbo shrimp, shelled and de-veined
3 tablespoons hoisin sauce
4 scallions, very finely minced

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

GINGER-MINT GRILLED SHRIMP



Ginger-Mint Grilled Shrimp image

For snappy, well-browned shrimp from the grill, follow just a few simple steps: Make sure they're very dry. (You can even let them air-dry in the fridge overnight.) Get your grill very hot, then cook the shrimp for longer on the first side to minimize overcooking. While you can use a heated grill basket, you don't need to; leaving the tails on means the shrimp won't slip through the grates. (By the way, eat those tails. They're a delicious, crispy bite.) Well-grilled shrimp need just a little brightness to balance their char: A squeeze of lemon or lime, or this herby-spicy mixture of ginger, mint and lime zest made in the style of gremolata, will do the trick.

Provided by Ali Slagle

Categories     dinner, seafood

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds large shrimp, peeled and deveined, tails on
Kosher salt
Olive oil
1 (1/2-inch) piece ginger, peeled
1 cup firmly packed mint leaves
1 small lime

Steps:

  • Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a gas grill, heat all the burners, then turn off one of the end burners. (See Tips.)
  • Meanwhile, pat the shrimp dry, then transfer to a medium bowl and season with 1 1/2 teaspoons salt and lightly coat with olive oil. Set aside. Coarsely chop the ginger, then add the mint and a pinch of salt. Finely chop the ginger and mint together until homogenous. Transfer to a small bowl, finely grate 1/2 teaspoon lime zest into the bowl, and mix to combine. Cut the lime into wedges for serving.
  • When you're ready to grill, take the shrimp, mint-ginger mixture, lime wedges, a tightly folded paper towel soaked in olive oil, a serving platter and tongs to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Add the shrimp perpendicular to the grates over the flame and cook until well browned, about 2 to 4 minutes. Flip and cook until opaque throughout, 1 to 2 minutes. (See Tips.)
  • Transfer the shrimp to the platter and toss with the mint-ginger mixture and a squeeze of lime.

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

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.

GRILLED EGGPLANT AND SHRIMP SALAD



Grilled Eggplant And Shrimp Salad image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 45m

Yield 6 servings

Number Of Ingredients 12

1 medium eggplant, about 1 1/4 pounds
1 pound medium shrimps, peeled and deveined
1 cup diced seeded ripe tomato
2 tablespoons Thai fish sauce
1 teaspoon anchovy paste
1/3 cup fresh lime juice
1/2 teaspoon sugar
1 small slender hot green chili, seeded and sliced thin
2 large cloves garlic, finely chopped
1 tablespoon finely chopped shallot
1/4 cup chopped fresh coriander leaves
Sprigs of fresh coriander for garnish

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

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