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Sautéed Shrimp with Thai Spiced Eggplant and Thai Red Curry Sauce


slideshow Amazing Seafood Recipes


  • 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 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.
Contributed By Published June 2013

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