"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Shrimp Brinjal (Shrimp with Eggplant) Recipe

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This recipe for Shrimp Brinjal (Shrimp with Eggplant), by , is from Dick's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Bailey
Added: Thursday, April 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
18 large shrimp, peeled and deveined
2 medium eggplants, peeled and cut into 3/4-inch cubes
1 c. water
3 tbsp. vegetable oil
2 tbsp. minced onion or shallots
2 dried chili peppers (optional)
1 tbsp. coconut cream
1-1/2 tsp. salt
2 tbsp. lemon juice
2 tbsp. tomato sauce

Directions:
Directions:
Heat oil in large skillet. Saute onion until tender and add chili peppers (if using), tomato sauce, water and eggplant and cook until eggplant is tender. Add shrimp, salt, lemon juice and coconut cream and cook until shrimp are pink. Serve with rice.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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