tagAlt.Grilled Shrimp with Smoked Eggplant and Tomato Cream

Grilled Shrimp with Smoked Eggplant and Tomato Cream

Lovely fresh shrimp and silky-smooth eggplant purée with garlicky tomato cream base are a match made in heaven when paired together.

  • ( Scored 5 on 1 reviews )

Ryan:

Being a huge textural person, I wasn't entirely sure I'd like the idea of an eggplant purée, but I took the plunge to try it and I AM SO GLAD I did!...

read all reviews...

We love unexpected textural combinations, and of course, the incorporation of the season's finest, most delectable ingredients into exciting, innovative recipes.  Italy's agricultural areas produce a plethora of eggplants, tomatoes, peppers, and other summer vegetables that are often key players in delicious dishes.  

This recipe will give your meal a seafood-based twist, and is a great introduction piece for a full-fledged fish focused seating.  If you're looking for a quick fix, just bump up the quantities and turn this recipe into your main course.  Filled with summer's sunshine beaming through the tomatoes and eggplant, you're going to love whipping this course up for friends and family to savour.

Ingredients

for 4 servings

Fresh Grilled Shrimp

  • Shrimp 8

Smoky Eggplant Purèe for Grilled Shrimp and Tomato Cream

  • Eggplant 2
  • Extra-virgin olive oil as needed
  • Onion 1
  • Garlic Cloves 1
  • Thyme (Stalk) as needed

Tomato Cream Base for Grilled Shrimp

  • Canned tomato 200 grams
  • Yellow Onion 1
  • Potatoes 1
  • Garlic Cloves 1
  • Extra-virgin olive oil as needed
  • Salt as needed

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

Dorsoduro 2019 - Ai Palazzi by Masottina

0.75l

A lively, fresh, harmonious and pleasantly versatile wine from Masottina Wine Estate

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Preparation

for 4 servings

Step

1

Of 4

Prepare the shrimp for later grilling

Wash and thoroughly dry shrimp.  Using the point of a sharp knife, remove heads and black line running on backsides of shrimps. 

Delicately remove shells, being very careful to leave tails attached to bodies.  Dry well, and keep chilled in refrigerator until ready to use.

Step

2

Of 4

Prepare the tomato cream base

Peel and finely slice yellow onion and garlic.  Cover bottom of small sauce pan with extra-virgin olive oil, and heat.  Once heated well, add sliced onion and garlic and allow to sauté until lightly golden. 

Wash and peel the potato, and cut into cubes.  Add potato to onion and garlic mixture.   Allow to sauté gently for a few moments, and add tomato pulp (rustic or smooth-style, as per your preference).  Lower heat as much as possible, cover pot, and allow to cook undisturbed for at least 30 minutes, or until the potato is softened to the touch and cooked through.

Once everything is cooked, blend ingredients directly in sauce pan with an immersion blender.  You should look for a creamy, frothy mixture.

Step

3

Of 4

Prepare the smoky eggplant purée

Wash and dry eggplants well.  Turn 2 burners on your oven to medium heat, and place eggplants on top of each burner. 

Allow eggplants to cook until skins begin to burn and blister, and you begin to detect an aroma of smoked food in the air.  Turn eggplants frequently on burners to allow even cooking, being very careful not to pierce the skin of the vegetables. 

Remove from burners only when eggplants are softened to the touch and are cooked through, approximately after 10-15 minutes cooking time.  Allow eggplants to cool, and remove outer peels.  Chop coarsely.

In heavy-bottomed sauté pan, coat bottom with olive oil.  When heated, add sliced onion, garlic, and fresh thyme.  Allow to cook for a few moments, then add the chopped eggplant.  Adjust to taste with salt, and allow to cook for a few minutes until all released liquids have cooked off.

Place cooked eggplants onto cutting board, and using large sharp knife, cut eggplant into pieces as small as you can cut.  Allow to cool completely.

Step

4

Of 4

Finish the dish and garnish

Heat nonstick grilling pan or griddle, and add small amount of olive oil.  When heated through, add shrimp to pan.  Once fish has turned golden brown on one side, lightly salt.  Turn fish and repeat same procedure on second side.

On individual serving plates, spoon generous serving of tomato cream into center.  Top with another spoon of smoked eggplant, and rest one shrimp on top.  Garnish with drizzle of olive oil and serve immediately.

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

Dorsoduro 2019 - Ai Palazzi by Masottina

0.75l

A lively, fresh, harmonious and pleasantly versatile wine from Masottina Wine Estate

View product

...Great Italian Goddies!

Dorsoduro 2019 - Ai Palazzi by Masottina

0.75l

A lively, fresh, harmonious and pleasantly versatile wine from Masottina Wine Estate

View product

Torrebona - Vernaccia of San Gimignano DOCG Wine - Cecchi

0.75l

Cecchi's Vernaccia fine and intense perfume is balanced with just the right freshness and persistency. Pairs well with fish, fresh cheeses and crispy breads.

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Villa Gemma - Bianco Colline Teatine IGT Wine - Masciarelli

0.75l

A perfect match for raw fish appetizers, seafood, and fish in general.

View product

Dorsoduro 2019 - Ai Palazzi by Masottina

0.75l

A lively, fresh, harmonious and pleasantly versatile wine from Masottina Wine Estate

View product

Torrebona - Vernaccia of San Gimignano DOCG Wine - Cecchi

0.75l

Cecchi's Vernaccia fine and intense perfume is balanced with just the right freshness and persistency. Pairs well with fish, fresh cheeses and crispy breads.

View product

Villa Gemma - Bianco Colline Teatine IGT Wine - Masciarelli

0.75l

A perfect match for raw fish appetizers, seafood, and fish in general.

View product

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Reviews

Ryan Tuesday 1st of September 2020

Excellent flavour combo

Being a huge textural person, I wasn't entirely sure I'd like the idea of an eggplant purée, but I took the plunge to try it and I AM SO GLAD I did! It's a whole new world now - loving the smoothness of the eggplant (although to be safe, I'm keeping it a bit more lumpy to suit my preferences) and the bounciness of shrimp. All in all, a bold recipe for me, but you can bet I'll be making it again.

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