Serves 2
For Shrimp:
½ Pound mayport shrimp
1 tbsp olive oil
1 tbsp chopped parsley
Pinch of salt & pepper
*Peel and de-vein shrimp; marinate shrimp in olive oil, salt, pepper and parsley; sauté shrimp on med heat for 2 minutes on each side; remove from heat and set aside.
For Eggplant:
1 Large eggplant
1 tsp. butter
2 tsp. salt & pepper
1 tbsp. of cilantro
¼ cup rice wine vinegar
¼ cup sugar
*Peel and dice eggplant; sweat down on medium heat with butter, salt, pepper, cilantro, rice wine vinegar and sugar; cook until tender for approximately 10 minutes; remove from heat and set aside.
For Spicy Green Curry:
1 tsp. garlic
½ tbsp. diced ginger
¼ cup sugar
1 can coconut milk
1 tsp. green curry paste
*Sweat down on medium heat the garlic, ginger and sugar; add the milk and paste once the sugar dissolves; bring to a light simmer; remove from heat and set aside.
Combine the shrimp, eggplant and spicy green curry.
First Coast News