One dietary trend seems to have staying power - functional foods.… (BOB FILA, CHICAGO TRIBUNE ) May 19, 2011 Yield: 2 servings Oil for frying 2 (1/2-inch) slices eggplant, breaded 10 large shrimp 1 teaspoon Cajun seasoning 1 tablespoon vegetable oil 4 ounces spicy sauce (see note) 3 ounces heavy cream 2 tablespoons unsalted butter Salt and freshly ground pepper, to taste 1 teaspoon finely chopped red bell pepper, for garnish Freshly chopped parsley, for garnish 1. In a sauté pan, fry eggplant until golden brown. Season eggplant with Cajun seasoning. 2. Heat 1 tablespoon vegetable oil in a medium sauté pan. When hot, add shrimp and cook half way. Add black pepper to taste, spicy sauce and heavy cream and bring to a boil. Let simmer 1 minute. Add butter and salt and pepper, stirring to melt butter. 3. Cut each eggplant slice in half and place two halves on each serving plate. Top with shrimp and sauce. Garnish with red bell pepper and parsley. How to make sauce: In a small sauce pan, heat 2 teaspoons vegetable oil. Add 2 1/2 tablespoons diced yellow onion, 1 tablespoon chopped garlic, 1 bay leaf and 1 tablespoon Cajun seasoning. Saute until lightly caramelized. Add 1 1/2 tablespoons lemon juice, 1 cup water, 2 ounces Worcestershire sauce and 1 tablespoon white wine. Bring to a boil. Lower heat to simmer and cook until mixture reduces in volume to 4 ounces. Discard bay leaf. Can be made in advance or used immediately. Send restaurant recipe requests to Food Editor Heather McPherson, Thought You'd Never Ask, 633 N. Orange Ave., Orlando, FL 32801 or email [email protected]
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