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Saute of Squid, Shrimp and Eggplant

 

13

Yield

4

servings

Prep

25

min

Cook

20

min

Ready

55

min

Low in Saturated Fat, Trans-fat Free, Good source of fiber
 

Ingredients

2 medium eggplant
*
1 x salt
*
1 small squid
cleaned
*
16 large shrimp
1 each sweet red bell peppers
1 each green bell peppers
4 each tomatoes
1 x olive oil
*
3 each garlic cloves
minced
1 teaspoon chili powder
1 each lemon
juice only

Directions

Peel eggplants and cut into ¼ inch-thick slices lengthwise.

Sprinkle with salt on both sides and chill 1 hour to allow bitter flavors to leach out.

Cut into ¼ inch strips, reserving 4 whole slices.

Cut body of squid into ½-inch diagonal slices.

Keep tentacle section whole. Reserve. Shell and devein shrimp.

Cut peppers into ⅛ inch strips.

Peel and seed tomatoes and chop coarsely.

Heat 2 tablespoons olive oil in skillet until hot.

Add reserved 4 whole slices eggplant and cook until golden brown on both sides.

Do not overcook.

Remove from heat and keep warm.

Reduce heat and add pepper strips and garlic, adding more oil as needed.

Sauté 1 minute. Add squid, reserved tentacles, shrimp and eggplant strips.

Cook until shrimp turn pink. Add chili powder and tomatoes.

Continue to simmer gently.

Add salt and lemon juice to taste.

Remove from heat.

Place slice of eggplant on each plate.

Spoon shrimp mixture over eggplant.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 17316% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 227mg 76%
Sodium 277mg 12%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 49g
Vitamin A 48% Vitamin C 147%
Calcium 7% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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