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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Shrimp and Eggplant Mediterranean

  canola oil for frying
1 large prepared pesto sauce
  salt and pepper to taste
2 eggs
1/2 cup milk
1 cup flour
1 cup bread crumbs
3 tablespoons olive oil
1 medium onion, chopped
1/2 cup red pepper, chopped
1 clove garlic, minced
1 large tomato, chopped
1/2 cup dry white wine
1 tablespoon capers
1/8 teaspoon red pepper flakes
1 1/2 pounds large shrimp, peeled
2 tablespoons butter
12 whole ripe olives, pitted
1/4 cup fresh cilantro, chopped

Heat canola oil in deep skillet on medium-high heat to 350 degrees F. Slice eggplant into quarter-inch rounds; season with salt and pepper. In a small bowl, whisk together eggs and milk to make egg wash. Dip eggplant rounds in flour, then into egg wash and coat with bread crumbs. Fry eggplant about 2 minutes per side until golden brown. Drain and keep warm. In a large sauté pan, heat 3 tablespoons olive oil over medium heat. Add onion, chopped red pepper and garlic; sauté 1 minute. Add tomatoes and cook until softened. Stir in wine, capers, and red pepper flakes; bring sauce to a simmer. Add shrimp and simmer, covered, for 5 minutes or until shrimp turn pink. Add butter and simmer until sauce thickens. Stir in olives and cilantro. To serve, arrange fried eggplant slices on serving plate and top with shrimp and sauce.

4 servings

Nutritional Value Per Serving
Calories 681, Calories From Fat 239, Total Fat 27g, Saturated Fat 8g, Trans Fatty Acid 0g, Cholesterol 384mg, Total Carbohydrates 58g, Protein 47g, Omega 3 Fatty Acid 0.1g

Look for "Fresh from Florida" ingredients at your grocery store.

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