tagAlt.Grilled Shrimp with Smoked Eggplant and Tomato Cream

Char-Grilled Shrimp with Smoked Eggplant Purée and Creamy Tomato Sauce

Juicy grilled shrimp paired with velvety smoked eggplant and a creamy tomato base—an elevated union of flavor, texture, and tradition.
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    • ( Scored 5 on 1 reviews )

RyanGio:

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!...

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tagAlt.Grilled Shrimp with Smoked Eggplant and Tomato Cream

We thrive on bringing together surprising textures and the season’s top flavors, creating vibrant dishes that celebrate the best produce Italy’s farmlands have to offer. From verdant fields and sun-soaked gardens, summer vegetables like eggplants, tomatoes, and peppers have played a starring role in Mediterranean cuisine since their arrival from the New World in the 16th century. Their integration into Italian cooking led to regional classics that continue to inspire contemporary creations.

This recipe offers a seafood twist by pairing grilled shrimp with a rich, smoky eggplant purée and a luscious, garlicky tomato cream. Perfect as a refined starter or, by increasing the quantities, as a generous main course for your summer table. With every bite, you’ll taste the legacy of Mediterranean summers, making it a guaranteed hit among friends and family who crave bold flavors and fresh ingredients.

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

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Preparation

for 4 servings

Step

1

Of 4

Prepare the Shrimp: Clean and Ready for Grilling

Rinse the shrimp thoroughly under cold water and pat them completely dry with a kitchen towel. Using a sharp paring knife, gently remove the heads and carefully devein each shrimp by extracting the dark line running along the back.

Peel away the shells, making sure to leave the tails intact for presentation and flavor. Once cleaned, ensure the shrimp are dried well and refrigerate them until you’re ready to grill, keeping them at the peak of freshness.

Step

2

Of 4

Craft the Creamy Tomato Base

Finely slice a yellow onion and a clove of garlic after peeling. Pour a layer of extra-virgin olive oil into a small saucepan and heat gently. Once the oil is shimmering, add the onion and garlic, sautéing until they turn a light golden hue, which unlocks their natural sweetness.

Peel a potato and cut it into small cubes, then add to the pan. Gently sauté for a few moments before stirring in the tomato pulp—choose rustic or smooth varieties depending on your preferred texture. Reduce the heat to its lowest setting, cover, and let the mixture simmer undisturbed for at least 30 minutes, until the potatoes are fully tender.

Once cooked, blend everything together with an immersion blender right in the pot. Aim for a smooth, slightly frothy cream that will form the rich base of the dish.

Step

3

Of 4

Create the Smoked Eggplant Purée

Wash and dry the eggplants thoroughly. Ignite two burners on your stovetop to medium and place the eggplants directly over the flame. Rotate them frequently with tongs to blacken and blister the skins evenly, being careful not to puncture the flesh. The process, reminiscent of ancient wood-fire cooking methods still used in Southern Italy, imbues the eggplants with a deep smoky aroma.

Once the eggplants are soft and fully cooked—about 10-15 minutes—remove from the heat and let them cool. Peel off the charred skins and coarsely chop the flesh.

In a heavy-bottomed sauté pan, coat the base with olive oil, then add sliced onion, garlic, and a sprig of fresh thyme. Sauté briefly until fragrant, then incorporate the chopped eggplant. Season with salt and cook until any excess moisture has evaporated.

Transfer the mixture to a cutting board and finely chop with a large knife until you have a smooth purée. Allow to cool to room temperature before using.

Step

4

Of 4

Assemble and Present the Dish

Preheat a nonstick grill pan or griddle and brush lightly with olive oil. Arrange the prepared shrimp in the pan and cook until they develop a deep golden color on one side. Season lightly with salt before turning to ensure even cooking.

To plate: Spoon a generous helping of the creamy tomato base into the center of each plate. Layer with a dollop of the smoked eggplant purée, then top with a single grilled shrimp. Drizzle with a final touch of olive oil and serve immediately, inviting your guests to savor this harmonious combination of land and sea.

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Filippo Bartolotta

Filippo Bartolotta

...Great Italian Goodies!

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Reviews

RyanGio 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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