Shrimp And Pepper Salad Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Onion | 1 , thinly sliced | |
| 2 yellow peppers, thinly sliced | ||
| Garlic | 2 Clove (5gm), smashed | |
| Eggplant | 1 1/2 Cup (16 tbs), thinly sliced | |
| Shrimp | 1/2 Pound | |
| Wine vinegar | 3 Tablespoon | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat vegetable oil in large frying pan.
Cook onion, peppers, garlic and eggplant 7 minutes over medium heat with cover.
Stir 2 to 3 times during cooking and season well.
Remove vegetables from pan and transfer to salad bowl; set aside.
Add shrimp, vinegar and olive oil to frying pan; season well.
Cook 1 to 2 minutes over medium-high heat.
Drain most of the oil off, then add shrimp to salad bowl.
Toss and cool slightly before serving.
Cook onion, peppers, garlic and eggplant 7 minutes over medium heat with cover.
Stir 2 to 3 times during cooking and season well.
Remove vegetables from pan and transfer to salad bowl; set aside.
Add shrimp, vinegar and olive oil to frying pan; season well.
Cook 1 to 2 minutes over medium-high heat.
Drain most of the oil off, then add shrimp to salad bowl.
Toss and cool slightly before serving.
Chef
