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Sautéed Shrimp with Thai Spiced Eggplant and Thai Red Curry Sauce

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  1. 2 tablespoons cooking oil
  2. 2 tablespoons butter
  3. 12 large shrimp, peeled, deveined, tail on
  4. Salt and pepper, to taste
  5. 1 recipe Thai Spiced Eggplant, heated
  6. 1 recipe Thai Red Curry Sauce, heated
  7. Cilantro leaves, chiffonade
  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 Thai Spiced Eggplant in the center of a plate. Arrange three of the sautéed shrimp on top and nap with 1/4 cup of the sauce. Garnish with chiffonade of cilantro leaves.


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