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Shrimp Appetizer
Recipe
Shrimp is just perfect to cook for entrée - easy and quick!
Ingredients
| 1 eggplant | |
| 2 tomato(es) | |
| 3 tablespoons parsley | |
| olive oil | |
| 5.3 ounces (150 grams) peeled shrimp | |
| 3 tablespoons butter | |
| 1 tablespoon lemon juice |
Cuisine:
Ingredients
-
1 eggplant
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2 tomato(es)
-
3 tablespoons parsleychopped
-
olive oil
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5.3 ounces (150 grams) peeled shrimp
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3 tablespoons butter
-
1 tablespoon lemon juice
About the Recipe
I love shrimp (= prawns). They are just perfect to cook. Usually I like to boil, fry, stew or marinate them. But this time I decided to prepare Shrimp Entrée!
I opened the fridge and what I found there were shrimp, eggplant, tomatoes and parsley. So I decided to cook something simple for my Shrimp Entrée out of those ingredients.
You will see that this recipe is very simple and quick to cook and I hope that you will enjoy your Shrimp Entrée just like I enjoyed mine, or even more! 🙂
Steps
|
1
Done
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Make the DipPrepare the veggies. Slice the eggplant and two tomatoes. Chop the parsley and put it into a small plate. Add olive oil and season with the lemon juice and salt. It will be our dip. |
|
2
Done
|
Fry VeggiesFry all vegetables. Fry the eggplant a little from both sides. Put the ready-fried slices of eggplant into a wide plate. Don't cover them with one another. Season the slices with salt a little bit. After that, fry the tomatoes. Tip: Try to cut tomatoes in slices 0.2 - 0.3 inches (0.5 - 0.7 cm) wide before frying them. |
|
3
Done
|
Fry ShrimpFry the shrimp from both sides on the butter and sprinkle lightly with salt. Cut the shrimp half-and-half. |
|
4
Done
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ServeStarted to serve the entrée. The first layer is a piece of eggplant, then a half spoon of the dip, then tomato and a couple of shrimps. Repeat twice creating two layers of each ingredient. Put three whole shrimps on the top. Oil the bottom of the plate with the olive oil. |
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