Beans with shrimps and garlic

Beans go well with shrimp and eggplant. For piquancy, you can add garlic and red pepper. Eggplants are grilled or oven-baked, and shrimp and beans are stewed in a sour sauce.

Ingredients

• Shrimps (large) - 600 g
• Olive or other vegetable oil - 2 tbsp l.
• Eggplant (medium), cut into rings of 0.5 cm - 1 pc.
• Garlic, crushed with a knife - 2 cloves
• Salt - ½ tsp
• Flour - 1 tbsp. l.
• Ground red pepper - ¼ tsp (optional)
• Chicken broth - 1 glass
• Lemon juice - 1 tbsp l.
• Canned beans - 500 g
• Capers, lemon wedges and a sprig of parsley for garnish

Directions

1. Rinse the shrimp under running water, peel and remove the core. Preheat the broiler, lightly grease the wire rack with oil. Grease the eggplant rings with oil and place on the wire rack.
2. Place the eggplant rack on the top shelf and fry for 8-10 minutes. Put the finished eggplants on a plate.
3. Heat 1 tbsp in a nonstick skillet. l. butter over medium heat. Add garlic, shrimp and salt. Cook until the shrimps are lightly browned.
4. Meanwhile, in a small bowl, combine flour, red pepper, chicken stock and lemon juice. Stir until smooth. Add this mixture to the pan. Remove the garlic from the shrimp mixture. Add beans. Bring to a boil, cook for 1 minute, stirring constantly. Put the prepared mixture on a plate of eggplants. Serve with capers, parsley and lemons (optional).
5. Bon Appetit!