Lemon shrimp on aubergine toast
Lemon shrimp on aubergine toast

Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, lemon shrimp on aubergine toast. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Lemon shrimp on aubergine toast is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Lemon shrimp on aubergine toast is something that I have loved my entire life.

Whichever pasta is your number one, you're likely to love any (or all) of these recipes for spaghetti, lemon and anchovy, confit salmon pappardelle, and a roast aubergine sauce with tahini. Stir the preserved lemon rind and pulp, apricots, tomatoes, honey and lemon juice into the onions with the saffron stock. Snugly fit the aubergines in Mix together the lemon zest, sesame seeds and chopped herbs, and sprinkle over the tagine. Serve with Greek yogurt and wholemeal bulghar wheat.

To begin with this particular recipe, we have to prepare a few ingredients. You can have lemon shrimp on aubergine toast using 8 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Lemon shrimp on aubergine toast:
  1. Take Good half brown bread *(slow burn carb)
  2. Take Shrimps *(protein)
  3. Get Cream cheese of choice *(fats)
  4. Make ready Extra fresh herbs if possible
  5. Make ready Lemon zest
  6. Make ready Salt
  7. Prepare Olive oil + lemon juice
  8. Take Aubergine slices in panini grill *(fibre/fiber)

A simple, yet delicious roasted aubergine recipe. This is a delicious shrimp dish and very easy to prepare. It can be served alone, on top of a baby green salad, or over pasta. Transfer to a serving bowl, drizzle with remaining oil, lemon zest, and olive oil from the skillet.

Instructions to make Lemon shrimp on aubergine toast:
  1. (Photos loads sideways if too wide - needs tweaking). Grill bread in the panini grill until done. (pic 1) Apply liberally the creme cheese and diced herbs. (pic 3)
  2. Add the aubergine slices. (pic 4) Add the shrimp. (pic 5) Add lemon zest, salt and olive oil/lemon juice to finish. (pic 6) Just to add a simple tip - slice the aubergine slices along a few of the grill lines before putting them on the toast, like this they will break away in bite size pieces.
  3. You can also slice the shrimp across, to double the surface coverage of the bread. This was just my lunch, so i didn`t bother :D

It can be served alone, on top of a baby green salad, or over pasta. Transfer to a serving bowl, drizzle with remaining oil, lemon zest, and olive oil from the skillet. Toast the cumin and coriander seeds in a large pan until they are fragrant and darkening. Put them into a pestle and mortar, grind, then remove and put on a plate. PS: If you make my lemongrass aubergine neatballs, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag.

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