Sautéed Shrimp with Zucchini and Eggplant

 I hope everyone had a wonderful long weekend. It wasn't a long weekend to us because Max still had to work yesterday. However thanks to the weather not being screwy all the time, we spent a wonderful day in High park on Saturday just to get soaked up the sun. Not too sure about you, I find myself tend to have more junk food on the weekends. After all the chicken wings, beers, prosciutto, wine, steak, popcorn, chips, ice cream,... and all the other junk food I had for the past 3 days, I really feel like eat something light and healthy to detox my whole system.



SAUTÉED SHRIMP WITH ZUCCHINI AND EGGPLANT
Serves 2
olive oil
fine sea salt
1tsp black pepper
2 medium-sized zucchini, halved then sliced
2 small round eggplants or 1 small Italian eggplant, cut into 1" cubes
1lb large shrimps,  peeled and deveined
1 chili, deseeded and finely sliced
2 large garlic cloves, finely sliced
1 green  onion, chopped

1. Marinate the shrimps with half of the sliced garlic, some chopped green onion, black pepper, pinch of salt and 1/2 tbsp olive oil for 30 minutes, meanwhile sprinkle the chopped eggplants with salts and let it sweat for 30 minutes.
2. Heat 2 tsp olive oil in a skillet over medium heat and the shrimps. Fry each side for only 1 minute, turn only once. Then transfer to a plate with a slotted spoon.
3. Add 1 tbsp olive oil to the skillet and heat over medium-high heat. Add green onion and remaining garlic, stir for few seconds. Add zucchini in single layer, flip the zucchini after 1 minute and add eggplant and chillies. Add pinch of salt, cover and cook over medium heat for 5 minutes, add shrimp back to the skillet and cook for another minute or so. Sprinkle with green onion and serve.