Sautéed Shrimp with Thai Spiced Eggplant and Thai Red Curry Sauce

  • Servings: 4

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  • 2 tablespoons cooking oil
  • 2 tablespoons butter
  • 12 large shrimp, peeled, deveined, tail on
  • Salt and pepper, to taste
  • 1 recipe Thai Spiced Eggplant, heated
  • 1 recipe Thai Red Curry Sauce, heated
  • Cilantro leaves, chiffonade

How to make this recipe

  1. In a large sauté pan, over high heat combine the oil and butter. Sauté the shrimp and season with salt and pepper.

  2. To serve, place 1/4 cup of the <a href="/recipes/aspen-2002-thai-spiced-eggplant">Thai Spiced Eggplant</a> in the center of a plate. Arrange three of the saut&#233;ed shrimp on top and nap with 1/4 cup of the sauce. Garnish with chiffonade of cilantro leaves.

Contributed By Published June 2013

503080 recipes/aspen-2002-sauteed-shrimp-with-thai-spiced-eggplant-and-thai-red-curry-sauce 2013-12-06T23:47:17+00:00 Wolfgang Puck summer|dinner-party|asian|thai|appetizers-starters|4|fast|web-exclusive|weeknight-dinner june-2013,sauteed shrimp,thai shrimp,easy shrimp,shrimp curry,red curry,Wolfgang Puck recipes,aspen-2002-sauteed-shrimp-with-thai-spiced-eggplant-and-thai-red-curry-sauce 503080

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