Sautéed Shrimp with Thai Spiced Eggplant and Thai Red Curry Sauce
- SERVINGS: 4
- In a large sauté pan, over high heat combine the oil and butter. Sauté the shrimp and season with salt and pepper.
- 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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Congratulations to Mei Lin, winner of Top Chef Season 12.