REC: Crevettes Imam Bayeldi (Shrimp with Tomatoes and Eggplant)
Got some nice eggplant at a farm stand and shrimp is coming in fresh every
day We took a drive yesterday and passed acres and acres of tomato
fields hidden out by Lands End on St. Helena Island. Guess I know now where
the local tomatoes come from And no, I'm not worried about salmonella.
Besides, this recipe calls for canned tomatoes; they were probably canned in
Shrimp with Tomatoes and Eggplant
24 large raw shrimp, shelled and deveined (about 1-3/4 lbs. while in the
1 medium-sized eggplant (about 1-1/2 lbs.)
1/4 c. flour
salt & freshly ground black pepper
a few tablespoons of olive oil (as needed)
1 c. canned diced tomatoes, drained
4 Tbs. butter
2 cloves garlic, minced
1/4 c. freshly grated Parmesan cheese
2 Tbs. chopped flat-leaf parsley
Preheat the broiler. Cut a thin slice off the top and bottom of the
eggplant, then slice the eggplant into four slices lengthwise about 1/2 inch
thick. Dredge the eggplant slices in flour seasoned with salt & pepper to
taste. Heat the oil in a heavy skillet, quite hot, and brown the eggplant
slices on both sides. Transfer eggplant to brown paper (good way to reuse
paper grocery bags) to drain.
Arrange the eggplant slices in a single layer in a broiler-safe baking dish.
Top each slice with 1/4 cup of diced tomatoes, distributing evenly.
Melt 2 Tbs. butter in a skillet and add the shrimp. Cook, stirring, a
couple of minutes until shrimp just starts to turn pink. Place 6 shrimp
over each eggplant slice. Melt remaining butter and add the garlic; saute
until just tender. Drizzle butter/garlic over the shrimp on the eggplant.
Sprinkle with grated Parmesan. Run the dish under the broiler for 3-5
minutes to finish. Sprinkle with chopped parsley and serve.