Tuesday, July 13, 2010

Shrimp with Asian Eggplant

With this recipe, I was able to use both the Asian eggplants and the Thai basil I received in my CSA box this week. This was an eye-pleasing dish with vibrant colors and plump pink shrimp. Although the recipe calls for shrimp and scallops, I made mine with shrimp only, and it was delicious.

Shrimp and Scallops with Asian Eggplant, Gourmet, October 2000

2 scallions
½ lb large shrimp (about 12), shelled and deveined
½ lb sea scallops, tough muscles removed
3 ½ to 5 tablespoons vegetable oil
1 (½-lb) Asian eggplant or small Italian eggplant, halved lengthwise and cut diagonally into ½-inch-thick slices
¼ cup water
1 tablespoon soy sauce
1 to 2 teaspoons sugar
¼ teaspoon Asian chile paste
1 tablespoon fresh lime juice
1 tablespoon fresh cilantro leaves
1 tablespoon small fresh basil leaves

Cut scallion greens into 1-inch lengths, reserving white parts for another use.

Pat shellfish dry and season with salt and pepper.

Heat 1 ½ 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 ½ 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.

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