Dinner: Sautéed Shrimp with Thai Spiced Eggplant and Thai Red Curry Sauce
Ingredients
2 tablespoons cooking oil
2 tablespoons butter
12 large shrimp, peeled, deveined, tail on
Salt and pepper, to taste
1 recipe Thai Spiced Eggplant, heated
1 recipe Thai Red Curry Sauce, heated
Cilantro leaves, chiffonade
Instructions
In a large sauté pan, over high heat combine the oil and butter. Sauté the shrimp and season with salt and pepper.
To serve, place 1/4 cup of the Thai Spiced Eggplant in the center of a plate. Arrange three of the sautéed shrimp on top and nap with 1/4 cup of the sauce. Garnish with chiffonade of cilantro leaves.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
