Recipe: Brio's Spicy Shrimp & Eggplant - Cincinnati News, FOX19-WXIX TV

Recipe: Brio's Spicy Shrimp & Eggplant

FOX19 -

Our friends at Brio stopped by to share their Spicy Shrimp and Eggplant recipe. 

2 slices Romano Crusted Eggplant, pre-fried (see recipe below)

Olive Oil Spray

Marinated Shrimp (see recipe below)

Black Pepper Shrimp Sauce (see recipe below)

¼ tsp. of both Salt & Pepper

2 tbsp. of Butter

1 tsp. Red Bell Pepper, brunoised

1 pinch of Parsley, chopped


Follow the eggplant recipe below, then move to step 2.

Heat a non-stick sauté pan and spray with olive oil spray.

Add marinated shrimp and sear, cooking hallway and then flip.

Add black pepper shrimp sauce from recipe below.

Season with salt and pepper, then heat through.

Place shrimp; on top of eggplant and pour sauce over.

Garnish with red bell pepper and parsley.
 Romano Crusted Eggplant


All Purpose Flour

Egg Wash Mix

Romano Breading

Eggplant, peeled and sliced ¾” thick

Parchment paper and sheet pan


Line sheet pan with parchment paper.

Bread eggplant in flour, egg and breading (dust off excess flour)

 Place two layers with parchment in between on sheet pan.

Place in oven at 350 degrees and heat.

Marinated Shrimp


60 thawed and dried, raw shrimp

2 oz. Blended Oil

3 Tbsp. Cajun Seasoning


In a mixing bowl, place shrimp and blended oil in and toss to coat shrimp

 Add Cajun seasoning and toss again, ensuring even coverage of seasoning.

Portion 10 each of shrimp in a bag, and store before adding to recipe.

Black Pepper Shrimp Sauce


1 oz. Blended Oil

¼ cup Yellow Onion, diced

Garlic, chopped

Bay Leaves

Creole Seasoning

¼ cup Lemon Juice

1 cup Water, cold

5 oz. Worcestershire Sauce

1 oz. White Wine

1 cup Heavy Cream


Heat a sauce pot, then add oil, onions, garlic, bay leaves and Creole Seasoning.

Whisk ingredients to prevent sticking and sauté until lightly caramelized

Deglaze by adding remaining ingredients except cream and bring to a boil.

Reduce heat, simmer to reduce liquid, then remove from heat.

Remove bay leaves.  Do not strain.

Store in refrigerator until ready to use.

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