Sautéed Shrimp with Thai Spiced Eggplant and Thai Red Curry Sauce
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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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