FLORIBBEAN SHRIMP WITH FRIED EGGPLANT
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
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
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