Sauté the shrimp and season with salt and pepper. To serve, place 1/4 cup of the Spiced Eggplant in the center of a plate. Arrange three of the sautéed shrimp on top and spoon 1/4 cup Thai Red ...

zucchini for shrimp, or, as in Kay Chun’s new take on Filipino adobo, eggplant for chicken. It’s a brilliant swap: The eggplant stays just firm enough to hold its shape, but gets suffused with ...

Season with salt and set aside to marinate. Drizzle shrimp, eggplant, red and yellow peppers, zucchini and red onion with 2 tablespoons olive oil. Season with salt. Once grill is hot, lay on the ...

At 70, I’ve been retired for 7 years with an $80K annual retirement income. I have $200K in CDs, but they’re coming due. What’s my move? See the Birch Glacier collapse: Swiss village buried ...

In this episode, the past meets the present with two dishes from Chefs Dook and Zoe Chase: Stuffed Eggplant with Shrimp & Crabmeat plus Pan Seared Whole Trout. Eve Marie Haydel offers a new twist ...

I love shrimp here, but one could easily add tofu to keep things vegetarian. I added chopped chard, but handfuls of spinach would work too. There’s a lot of flavour here, and the eggplant surely ...

Penne with Grilled Vegetables and Spicy Tomato Sauce: In place of the shrimp, use grilled or sautéed vegetables such as mushrooms, zucchini, eggplant, or green beans, cut into bite-size pieces.

Bring to a rolling boil, reduce to simmer and cook 10–12 minutes or until meat is tender. Mix shrimp and tomatoes into the mixture. Season to taste using salt, pepper and granulated garlic.