Shrimp Eggplant Pomodoro
From otterpond 12 years ago
- 45 minutes to make
- Serves 5
This seafood stew is full of fresh herbs and vegetables. Many will enjoy it over pasta but being on a low-carb diet I made sure I would enjoy it without.
Ingredients
- 1/2 lb cooked shrimp shopping list
- 1 lb eggplant [medium] shopping list
- 1 cup turnips shopping list
- 1/2 cup celery, raw, diced shopping list
- 1 jalapeno pepper shopping list
- 1/2 cup onions, Diced shopping list
- 3 cloves garlic Clove shopping list
- 15 oz canned tomatoes, Diced shopping list
- 2 tbsp tomatoes Paste shopping list
- 1 cup tomato & basil Sauce shopping list
- 1/2 cup basil, Fresh shopping list
- 1 tspThyme, Fresh shopping list
- 16 Large pitted black olives shopping list
- 2 tbsp olive oil shopping list
- 1 tbsp tarragon, fresh shopping list
How to make it
- Prepare the eggplant by peeling, salting and letting it rest for about 30 minutes to sweat out some of the moisture. Cube the eggplant and peeled turnips to be equal size.
- Heat olive oil in a large skillet and saute the eggplant and turnip cubes until nicely softened. Then add the celery, jalapeno, onion and garlic to combine flavors.
- Using some of the liquid from the canned tomato whisk the tomatoe paste to thin it then add the canned diced tomato with liquid, tomato paste and tomato sauce to the skillet and let simmer for 15 minutes to reduce the liquid.
- Finish off by tossing in the fresh basil, tarragon, thyme, sliced black olives and cooked shrimp. Let flavors combine for five minutes or so on the heat and plate it up.
- Nutrition Info: http://www.livestrong.com/recipes/shrimp-eggplant-pomodoro/#ixzz1Rj4CA940
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