Warm Sesame Shrimp and Eggplant Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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To save time, purchase peeled and deveined shrimp at your grocery store. Ingredients:
1 tablespoon peanut oil, divided |
1 teaspoon crushed red pepper, divided |
2 teaspoons bottled minced garlic, divided |
1/4 teaspoon salt |
1 pound medium shrimp, peeled |
2 red bell peppers, seeded and quartered |
1 eggplant, cut into 3/4-inch-thick slices (about 3/4 pound) |
cooking spray |
2 tablespoons rice vinegar |
1 tablespoon oyster sauce |
2 teaspoons chili garlic sauce (such as lee kum kee) |
1 teaspoon bottled ground fresh ginger (such as spice world) |
1 tablespoon sesame seeds |
6 cups coarsely chopped bok choy |
3 tablespoons water |
2 tablespoons chopped green onions |
2 tablespoons chopped fresh cilantro |
Directions:
1. Preheat broiler.
2. Combine 2 teaspoons oil, 1/2 teaspoon crushed pepper, 1 teaspoon garlic, salt, and shrimp in a bowl. Cover and marinate in refrigerator 10 minutes.
3. Flatten bell pepper pieces with hand. Place bell pepper and eggplant on a baking sheet. Lightly coat with cooking spray. Broil 10 minutes or until tender, turning pieces occasionally. Cut bell pepper and eggplant into 1-inch pieces.
4. Combine 1 teaspoon oil, 1/2 teaspoon crushed red pepper, 1 teaspoon garlic, vinegar, oyster sauce, chili garlic sauce, and ginger in a small bowl.
5. Sprinkle shrimp with sesame seeds. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add shrimp, and sauté 2 minutes or until shrimp are done. Place in a large bowl.
6. Add bok choy and water to pan; cover and cook 3 minutes or until bok choy wilts. Add bell pepper, eggplant, bok choy, onions, and cilantro to shrimp. Drizzle with vinegar mixture; toss.
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