Shrimp Eggplant Recipe in Creamy Sauce
The most amazing recipe for Shrimp Eggplant Recipe in Creamy Sauce. Breaded parmesan panko fried eggplant with sauteed shrimp in a Cajun creamy sauce, ready in under 30-minutes. #Winner!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
- 1/2 medium eggplant
- 1 lb raw shrimp
- 1 Tbsp unsalted butter
- canola oil
- 1 large egg
- 1 tsp whole milk
Combine ingredients for bowl 1. Combine ingredients for bowl 2. Combine ingredients for bowl 3.
Slice eggplant into 1/2” rounds.
Take eggplant slices (one at a time), generously coat into flour, bowl 1. Then dredge into egg mixture, bowl 2. Then coat in breading mixture, bowl 3.
Add enough oil to lightly coat the bottom of a large skillet. Once oil is hot, add eggplant, cook on med/high heat until crispy. Repeat on the other side (add more oil if needed when flipping the eggplant). Cook until center of eggplant is soft (2-3 min on each side). Transfer fried eggplant to a plate lined with paper towel.
In a large skillet, melt 1 Tbsp butter, add shrimp and cook until pink on both sides (4 to 5 minutes). Lightly salt and pepper. Remove shrimp from skillet (you can add them to the eggplant).
In the same skillet, add 4 Tbsp butter. Once butter melts, add heavy whipping cream, Parmesan cheese, paprika, garlic, cayenne, salt and pepper. Whisk until combined, once the sauce comes to a soft boil, turn heat down to simmer.
Add the eggplant and shrimp to skillet with the sauce. Cook 2-3 minutes on low/med heat until everything is heated. Coat shrimp and eggplant with sauce.
Calories: 544kcal | Carbohydrates: 16g | Protein: 29g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 448mg | Sodium: 1755mg | Potassium: 296mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1645IU | Vitamin C: 6.3mg | Calcium: 276mg | Iron: 3.6mg