Warm Sesame Shrimp and Eggplant Salad

To save time, purchase peeled and deveined shrimp at your grocery store.

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

• 1  tablespoon  peanut oil, divided
• 1  teaspoon  crushed red pepper, divided
• 2  teaspoons  bottled minced garlic, divided
• 1/4  teaspoon  salt
• 1  pound  medium shrimp, peeled
• 2  red bell peppers, seeded and quartered
• 1  eggplant, cut into 3/4-inch-thick slices (about 3/4 pound)
• Cooking spray
• 2  tablespoons  rice vinegar
• 1  tablespoon  oyster sauce
• 2  teaspoons  chili garlic sauce (such as Lee Kum Kee)
• 1  teaspoon  bottled ground fresh ginger (such as Spice World)
• 1  tablespoon  sesame seeds
• 6  cups  coarsely chopped bok choy
• 3  tablespoons  water
• 2  tablespoons  chopped green onions
• 2  tablespoons  chopped fresh cilantro

Preparation

Preheat broiler.

Combine 2 teaspoons oil, 1/2 teaspoon crushed pepper, 1 teaspoon garlic, salt, and shrimp in a bowl. Cover and marinate in refrigerator 10 minutes.

Flatten bell pepper pieces with hand. Place bell pepper and eggplant on a baking sheet. Lightly coat with cooking spray. Broil 10 minutes or until tender, turning pieces occasionally. Cut bell pepper and eggplant into 1-inch pieces.

Combine 1 teaspoon oil, 1/2 teaspoon crushed red pepper, 1 teaspoon garlic, vinegar, oyster sauce, chili garlic sauce, and ginger in a small bowl.

Sprinkle shrimp with sesame seeds. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add shrimp, and sauté 2 minutes or until shrimp are done. Place in a large bowl.

Add bok choy and water to pan; cover and cook 3 minutes or until bok choy wilts. Add bell pepper, eggplant, bok choy, onions, and cilantro to shrimp. Drizzle with vinegar mixture; toss.

Nutritional Information

Calories:

233 (27% from fat)

Fat:

7.1g (sat 1.2g,mono 2.3g,poly 2.6g)

Protein:

26.6g

Carbohydrate:

16.4g

Fiber:

5.1g

Cholesterol:

172mg

Iron:

4.5mg

Sodium:

693mg

Calcium:

207mg