Seared Shrimp

INGREDIENTS:½ cup garlic cloves, peeled
1 cup picked Italian parsley leaves (about 1 bunch)
¼ cup tahini
¼ cup yogurt
1 medium eggplant, cut into ½-inch slices
1 Tbsp. extra virgin olive oil
¾ lb. large shrimp, peeled and deveined
2 Tbsp. canola oil
1 cup (packed) snow pea shoots
1 Tbsp. scallions, cut very thin on the bias DIRECTIONS:For tahini-garlic-parsley emulsion: Bring a pot of salted water to the boil. Cook garlic for one min

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