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Grilled Mayport shrimp with sweet and sour eggplant and spicy green curry

9:17 AM, Jul 3, 2012   |    comments
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Serves 2

For Shrimp:

½ Pound mayport shrimp
1 tbsp olive oil
1 tbsp chopped parsley
Pinch of salt & pepper

*Peel and de-vein shrimp; marinate shrimp in olive oil, salt, pepper and parsley; sauté shrimp on med heat for 2 minutes on each side; remove from heat and set aside.

For Eggplant:

1 Large eggplant
1 tsp. butter
2 tsp. salt & pepper
1 tbsp. of cilantro
¼ cup rice wine vinegar
¼ cup sugar

*Peel and dice eggplant; sweat down on medium heat with butter, salt, pepper, cilantro, rice wine vinegar and sugar; cook until tender for approximately 10 minutes; remove from heat and set aside.

For Spicy Green Curry:

1 tsp. garlic
½ tbsp. diced ginger
¼ cup sugar
1 can coconut milk
1 tsp. green curry paste

*Sweat down on medium heat the garlic, ginger and sugar; add the milk and paste once the sugar dissolves; bring to a light simmer; remove from heat and set aside.

Combine the shrimp, eggplant and spicy green curry.

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