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Rock Shrimp Creole with Fried Eggplant

Rock Shrimp Creole


  • Canola oil for frying
  • 1 large eggplant, peeled, sliced into 1/4-inch rounds
  • salt and pepper to taste
  • 2 eggs
  • 1/2 cup milk
  • 1 cup flour
  • 1 cup breadcrumbs
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup red pepper, chopped
  • 1 large tomato, chopped
  • 1/2 cup dry white wine
  • 1 tablespoon capers
  • 1/8 teaspoon red pepper flakes
  • 1 1/2 pounds rock shrimp, peeled
  • 2 tablespoons butter
  • 1/4 cup fresh cilantro, chopped


  1. Heat canola oil in deep skillet on medium-high heat to 350 degrees F.
  2. Season eggplant slices with salt and pepper.
  3. In a small bowl, whisk together eggs and milk to make egg wash.
  4. Dust eggplant rounds in flour, dip into egg wash and then roll in breadcrumbs.
  5. Fry eggplant about 2 minutes per side until golden brown.
  6. Drain and keep warm.
  7. In a large sauté pan, heat 3 tablespoons olive oil over medium heat.
  8. Add onion, chopped red pepper and garlic; sauté 1 minute.
  9. Add tomatoes and cook until softened.
  10. Stir in wine, capers and red pepper flakes; bring sauce to a simmer.
  11. Add shrimp and simmer, covered, for 5 minutes or until shrimp turn pink.
  12. Add butter and simmer until sauce thickens.
  13. Stir in cilantro.
  14. To serve, arrange fried eggplant slices on serving plate and top with shrimp and Creole sauce.

Yield: 4 servings

Recipe and photo credit (used with permission): Florida Department of Agriculture

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