Thaw shrimp, if frozen. Peel eggplant, if desired. Cut egplant lengthwise into 4 slices. Combine flour, salt, and pepper. Coat eggplant slices with flour mixture. In a 12-inch skillet heat 2 tablespoons olive oil. Cook eggplant slices in hot oil over medium heat for 4 minutes on each side or until tender. (Add remaining 1 tablespoon oil, if necessary.)
Meanwhile, in a medium saucepan cook the mushrooms and garlic in the 1 tablespoon olive oil until tender. Stir in the undrained tomatoes, oregano, and hot pepper sauce. Stir together the cornstarch and water; stir into tomato mixture.
Add shrimp. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more or until shrimp are done. Serve tomato mixture over eggplant slices. If desired, garnish with fresh oregano.
Originally Submitted
4/7/2011
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