Shrimp Stuffed Eggplant

Preheat Oven: 350 degrees


Ingredients:

• 2 Eggplants, cut in half lengthwise
• 4 cloves Garlic, minced
• 1 tbsp Olive Oil
• 1 cup Italian Seasoned Bread Crumbs
• 1 lb cooked shrimp (If you use anything bigger than the mini canned shrimp, you're going to want to cut them into manageable pieces)
• 2 Tomatoes, coarsely chopped
• 2 tsp Chives, chopped
• 1/4 cup sliced Black Olives
• grated Swiss Cheese

Directions:

Scoop out Eggplant flesh, leaving 1/2 inch thick shell. Set shells aside on sprayed baking sheet. Chop eggplant flesh and stir into oil in nonstick skillet over medium heat, add garlic. Cover and cook 5-7 minutes.

Stir in Tomatoes, Chives and olives, increase heat to medium-high and simmer 5-7 minutes. Remove from heat, stir in shrimp, breadcrumbs and half the cheese. Spoon filling into eggplant shells and sprinkle with remaining cheese.

Bake 35-40 minutes, or until cheese is brown and bubbly.

Stir Fried Ginger Shrimp with Snow Peas and Mushrooms

Serve this over brown rice for a delish Asian twist. See tips below!

Sauce:

• 1 tsp Corn Starch, dissolved in 1 tbsp water
• 1/2 cup Vegetable Stock
• 3 tbsp Soy Sauce
• 1 tbsp Sherry
• 1 tbsp Sugar
• 1/2 tsp Sesame Oil
• 1/2 tsp Rice Vinegar
• 1/4 tsp Crushed Red Pepper Flakes

Stir Fry:

• 3 tbsp Canola or Vegetable Oil, divided
• 8 oz Mushrooms, Sliced
• 1 lb Raw Shrimp, peeled and De-veined 
• Sea Salt & Pepper
• 1/2 lb Fresh Sugar Snap Peas, ends removed and cut to manageable size
• 1 large Red Pepper, cut into 1/2 inch pieces
• 1 clove Garlic, minced
• 2 tbsp fresh Ginger, finely chopped

In a container with lid, combine all ingredients for sauce. Shake well, set aside.

Add 2 tsp oil to skillet or wok, cook mushrooms over high heat for approximately 6 minutes. Transfer to a large plate and keep warm.

Add 2 tsp oil to skillet and cook shrimp, 2 minutes/side. Seasoning with Salt and Pepper. Transfer to plate with Mushrooms.

Add 1 tbsp oil, cook peas and red peppers for approximately 3 minutes, transfer to plate with mushrooms and shrimp.

Add 2 tsp oil, cook ginger and garlic approximately 1 minute - until fragrant - and then add shrimp and veggies. Shake sauce and add to skillet. Bring to boil. Reduce to simmer, stirring approximately 2 minutes more.

Serve over brown  rice.


Tips: 

This recipe is an adaptation of this: Ginger-Sesame Chicken with Bok Choy. I've made it with the ingredients in that. I've also made it with chicken and broccoli. It's super versatile. So have fun with it!

De-vein and peel your shrimp well ahead of time. It's a long process, don't get hungry waiting for those buggers to get clean!

I prep all of the ingredients and put them in tupper ware by "stage" (Garlic and ginger in one container, peas and peppers in another, etc) 

Shrimp with Snow Peas and Orange

• 1 cup Israeli Couscous
• 5tsp Olive Oil, divided
• 1 lb Raw Shrimp, cleaned and devained
• Sea Salt and Black Pepper, to taste
• 2 tbsp Orange Zest
• 3/4 lb Snow Peas

Cook couscous to package directions.

Heat 2 tsp oil in large nonstick skillet over medium-high heat. Season shrimp with salt and pepper. Cook 2-3 minutes a side. Transfer to plate and whipe out pan.

Heat remaining oil. Cook orange zest and snow peas with salt and pepper about 2 minutes. Turn off burner. Add shrimp and mix well.

Serve over couscous.