Best Shrimp And Scallops With Asian 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.

SHRIMP AND SCALLOPS WITH ASIAN EGGPLANT

Shrimp and Scallops with Asian Eggplant image

Categories Shellfish Stir-Fry Quick & Easy Dinner Basil Seafood Scallop Shrimp Eggplant Fall Cilantro Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free

Yield Makes 2 servings

Number Of Ingredients 12

Ingredients

2 scallions
1/2 lb large shrimp (about 12), shelled and deveined
1/2 lb sea scallops, tough muscles removed
3 1/2 to 5 tablespoons vegetable oil
1 (1/2-lb) Asian eggplant or small Italian eggplant, halved lengthwise and cut diagonally into 1/2-inch-thick slices
1/4 cup water
1 tablespoon soy sauce
1 to 2 teaspoons sugar
1/4 teaspoon Asian chile paste
1 tablespoon fresh lime juice
1 tablespoon fresh cilantro leaves
1 tablespoon small fresh basil leaves

Steps:

Cut scallion greens into 1-inch lengths, reserving white parts for another use.
Pat shellfish dry and season with salt and pepper.
Heat 1 1/2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then stir-fry eggplant with salt and pepper until golden brown on both sides and cooked through (add 1 1/2 tablespoons more oil if eggplant is sticking to skillet). Transfer eggplant to a plate as cooked and keep warm, covered.
Add 2 tablespoons oil to skillet and sear shrimp and scallops in batches, without crowding, until just cooked through, about 4 minutes. Transfer to plate and keep warm, covered.
Add water, soy sauce, sugar, and chile paste to skillet and simmer, stirring, until reduced by half. Stir in lime juice.
Serve shellfish and eggplant with sauce, scallion greens, cilantro, and basil.