Name: Merguez, Shrimp, Eggplant, and Peppers
Ingredients: 1 small onion, diced; 1 medium red bell pepper, seeds and membranes removed, diced; 2 tablespoons uncooked long grain white rice or ½ cup cooked rice; 1−2 tablespoons olive oil, plus additional oil to drizzle on at the end; 6 ounces peeled and deveined large shrimp; 5 ounces merguez (lamb sausage) or spicy Italian turkey sausage, casings removed and cut in 1-inch pieces; 1 small eggplant, peeled and cut into ¾-inch cubes (about 2 cups); 1 large clove garlic, minced; 1½ tablespoons chopped flat-leaf parsley; ¼ cup crumbled goat cheese; Julienned fresh mint leaves, to garnish; Salt and freshly ground black pepper to taste; 2 teaspoons hot or mild Spanish smoked paprika (Pimentón de la Vera); Leaves from 2 sprigs fresh thyme or 1 teaspoon dried thyme leaves; 1 small rib celery, diced

Preparation info

Difficulty
Medium

Appears in

Cast-Iron Cooking for Two

By Joanna Pruess

Published 2019

About

This colorful combination of North African lamb sausages, or merguez, shrimp, eggplant, bell pepper, and onions recalls a wonderful holiday my kids and I spent in Andalusia, Spain, where the strong Moorish influence can be felt. The dish is seasoned with hot or mild smoked ground paprika (Pimentón de la Vera) with a final sprinkle of goat cheese for a tangy counterpoint to the rich flavors. If you have leftover cooked rice from another meal or even Chinese take out in your refrigerat