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Yield:
4
Cook Mode
(Keep screen awake)
Ingredients
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2 tablespoons cooking oil
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2 tablespoons butter
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12 large shrimp, peeled, deveined, tail on
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Salt and pepper, to taste
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1 recipe Thai Spiced Eggplant, heated
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1 recipe Thai Red Curry Sauce, heated
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Cilantro leaves, chiffonade
Directions
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In a large sauté pan, over high heat combine the oil and butter. Sauté the shrimp and season with salt and pepper.
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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.
Originally appeared: June 2013
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