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Shrimp And Pepper Salad

American.Kitchen's picture
Ingredients
  Vegetable oil 30 Milliliter (2 Tablespoons)
  Onion 1 , thinly sliced
  Yellow peppers 2 , thinly sliced
  Garlic 2 Clove (10 gm), smashed and chopped
  Thinly sliced eggplant 375 Milliliter (1 1/2 Cups)
  Cooked shrimp 1⁄2 Pound (250 Gram)
  Wine vinegar 45 Milliliter (3 Tablespoons)
  Olive oil 125 Milliliter (1/2 Cup)
  Salt To Taste
  Pepper To Taste
Directions

Heat vegetable oil in large frying pan.
Cook onion, peppers, garlic and eggplant 7 minutes over medium heat with cover.
Stir 2 to 3 times during cooking and season well.
Remove vegetables from pan and transfer to salad bowl; set aside.
Add shrimp, vinegar and olive oil to frying pan; season well.
Cook 1 to 2 minutes over medium-high heat.
Drain most of the oil off, then add shrimp to salad bowl.
Toss and cool slightly before serving.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Shrimp

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