Free Recipe Saute of Squid, Shrimp and Eggplant
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Saute of Squid, Shrimp and Eggplant Recipe
2 md Eggplants
Salt
1 sm Squid; cleaned
16 lg Shrimp
1 Red bell pepper
1 Green bell pepper
4 Tomatoes
Olive oil
3 Garlic cloves; minced
1 ts Chili powder
1 Lemon (juice only)
Saute of Squid, Shrimp and Eggplant Preparation
Peel eggplants and cut into 1/4-inch-thick slices lengthwise. Sprinkle with salt on both sides and chill 1 hour to allow bitter flavors to leach out. Cut into 1/4-inch strips, reserving 4 whole slices. Cut body of squid into 1/2-inch diagonal slices. Keep tentacle section whole. Reserve. Shell and devein shrimp. Cut peppers into 1/8-inch strips. Peel and seed tomatoes and chop coarsely. Heat 2 tablespoons olive oil in skillet until hot. Add reserved 4 whole slices eggplant and cook until golden brown on both sides. Do not overcook. Remove from heat and keep warm. Reduce heat and add pepper strips and garlic, adding more oil as needed. Saute 1 minute. Add squid, reserved tentacles, shrimp and eggplant strips. Cook until shrimp turn pink. Add chili powder and tomatoes. Continue to simmer gently. Add salt and lemon juice to taste. Remove from heat. Place slice of eggplant on each plate. Spoon shrimp mixture over eggplant. Created by: Bob Brody, Sheraton Harbor Island West, San Diego (C) 1992 The Los Angeles Times Posted to EAT-L Digest 19 Sep 96 Date: Fri, 20 Sep 1996 08:52:19 -0500 From: LD Goss <ldgoss@METRONET.COM>
Cooking Temperature:
Recipe Serves: 4
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