(Click each picture to make it larger)

Eggplant, shrimp, and butter. What’s not to love?

Ingredients:

-3 eggplant, peeled and sliced about an inch thick
-15-20 shrimp
-1 stick butter
-1 tbsp. parsley
-1 tsp. sea salt
-extra virgin olive oil
-parmesan cheese

Take a large skillet and pour in some olive oil, when the oil starts to crackle place in the eggplant. Cook for about 3-4 minutes on each side. In a separate pan melt the butter and mix in the parsley and salt on medium heat. Place the shrimp in the pan with the butter mixture then cook for 5 minutes, remove from heat and chop fine.  Place the eggplant on a plate, then place some shrimp on top of the eggplant, sprinkle some parmesan cheese on top then pour some of the butter sauce over the entire eggplant as shown in the picture above.   Serve.

Enjoy,

Eric

Thanks to Dan and Audrey for inviting Mindy and I over last night. Audrey was the hand model for the Mini-Pepper Gazpacho Shooters (click). Thanks for letting me take over your kitchen!