Shrimp And Eggplant Recipe
Ingredients
| Tomatoes | 2 Medium | |
| Boiling water | 2 Cup (16 tbs) | |
| Scallions | 1 Bunch (100gm), chopped | |
| Green chili peppers | 2 To taste, seeded | |
| Eggplant | 1 Medium, chopped | |
| Salt | 1/2 Teaspoon | |
| 1 pound large shrimp in the shells | ||
| Water | 1 Cup (16 tbs) | |
| Oil | 2 Tablespoon | |
| Tomato Paste | 2 Tablespoon | |
| Ground ginger | 1/2 Teaspoon | |
| Chopped parsley | ||
Directions
Drop tomatoes into 2 cups boiling water in saucepan.
Cook for 15 seconds; remove with slotted spoon and cool slightly.
Remove skin.
Combine with scallions and chili peppers in food processor container; process until smooth; set aside.
Add eggplant and 1/2 teaspoon salt to boiling water.
Cook until tender; drain and set aside.
Peel and devein shrimp, reserving shells; chop shells.
Cook shells in 1 cup water in saucepan for several minutes; strain, reserving cooking liquid.
Saute the tomato mixture in hot oil in large skillet for several minutes.
Add the reserved shrimp stock.
Bring to a boil.
Add tomato paste, ginger and 1/2 teaspoon salt; mix well.
Cook, covered, for 5 minutes.
Add shrimp.
Cook until pink and cooked through.
Add eggplant.
Cook until heated through.
Serve with rice.
Garnish with chopped parsley.
Cook for 15 seconds; remove with slotted spoon and cool slightly.
Remove skin.
Combine with scallions and chili peppers in food processor container; process until smooth; set aside.
Add eggplant and 1/2 teaspoon salt to boiling water.
Cook until tender; drain and set aside.
Peel and devein shrimp, reserving shells; chop shells.
Cook shells in 1 cup water in saucepan for several minutes; strain, reserving cooking liquid.
Saute the tomato mixture in hot oil in large skillet for several minutes.
Add the reserved shrimp stock.
Bring to a boil.
Add tomato paste, ginger and 1/2 teaspoon salt; mix well.
Cook, covered, for 5 minutes.
Add shrimp.
Cook until pink and cooked through.
Add eggplant.
Cook until heated through.
Serve with rice.
Garnish with chopped parsley.
Chef
