dish
Seared Shrimp with Pea Shoots, Grilled Eggplant and Tahini-Garlic-Parsley Emulsion

4
Serves
273
Calories
17
Nutrients
16
Vitamins

Ingredients

1/2 cup garlic cloves, peeled
1 cup Italian parsley leaves (about 1 bunch)
1/4 cup tahini
1/4 cup plain, non-fat yogurt
1 medium eggplant, cut into 1/2-inch slices
1/2 tablespoon extra virgin olive oil
3/4 pound shrimp, peeled and deveined
1/2 tablespoon canola oil
1 cup (packed) snow pea shoots (or watercress)
1 tablespoon scallions, cut very thinly on the bias

Cooking Instructions

For the emulsion:

1. Bring a pot of salted water to a boil.

2. Cook garlic for 1 minute. Repeat 2 more times, each with a fresh pot of water.

3. Refresh garlic under cold water.

4. Bring another pot of salted water to a boil, blanch parsley for 15 seconds, immediately plunge into cold water.

5. Combine cooked garlic, parsley, tahini and yogurt in a blender.

6. Puree until smooth, adding water to thin as necessary.

7. Season with salt and pepper.

For the shrimp:

1. Toss the eggplant with the olive oil and season with salt and pepper.

2. Grill over medium heat until cooked, about ten minutes.

3. Remove the eggplant and cut into batons (long strips).

4. Heat a large sauté pan with the canola oil.

5. Season the shrimp with salt and pepper, sauté over high heat until shrimp are just underdone, about 1 minute per side.

6. Add the eggplant to combine.

7. Divide shrimp and eggplant among four entrée plates. Spoon tahini emulsion around. Divide pea shoots and scallions and sprinkle on top. Serve immediately.

Serving Size: 1/4 pound shrimp with eggplant and tahini sauce

Nutrition Information

Number of Servings: 4
Calories
273
Protein
24 g
Total Carbohydrate
17 g
Dietary Fiber
4 g
Soluble Fiber
1 g
Insoluble Fiber
2 g
Sugar
3 g
Total Fat
13 g
Saturated Fat
2 g
Monounsaturated Fat
6 g
Polyunsaturated Fat
5 g
Cholesterol
166 mg
Omega-3 Fatty Acid
1 g
Omega-6 Fatty Acid
4 g
Percent Calories from Protein
34 %
Percent Calories from Carbohydrate
24 %
Percent Calories from Fat
42 %
Vitamin A
1415 IU
Vitamin B3 - Niacin
4 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
Vitamin C
29 mg
Vitamin D
122 IU
Vitamin E
2 IU
Folate
23 mcg
Vitamin K
25 mcg
Pantothenic Acid
1 mg
Calcium
155 mg
Iron
5 mg
Phosphorus
269 mg
Potassium
547 mg
Sodium
218 mg
Zinc
2 mg