Shrimp and Eggplant with Spicy tomato
1: Cut eggplant into big pieces, dust them with salt and leave for 30 mins. After water comes out from eggplant, dry it off and deep-fly them with about 400F° oil until surface gets light brown.
2: While deep flying eggplants, prepare shrimp first. take off shell and sand veins. Drain water out with kitchen paper and lightly salt and pepper to shrimp.
3: When you boil pasta, you should use a big pod and a lot of water. Pasta should be ready at the same time as sauce is cooked. The timing is very important. If you feel difficult, lets get sauce done first, and then mix al dente pasta with its sauce.
4: Lightly crush the garlic clove and heat with the pure olive oil in a large nonreactive sauté pan with a lid over medium heat. When the garlic starts to sizzle, gently shake and tilt the pan so the clove is immersed and sizzling at one side of the pan in a pool of the oil. As the clove starts to turn golden, lay the pan flat on the burner so the oil covers the entire surface. Put shrimp and cook them.
5: Cook seafood with garlic oil until the surface gets dark brown. When the temperature gets to the highest, flambe seafood with white wine and make fire! wow!
6: Add broth first, then tomato sauce. Make sure you do this process nicely and fast because you don't want to overcook shrimp. Shake the pan well, so that pan sauce gets high temperature and thicker soon. Lastly, add deep flied eggplant . Cook them and add salt if its needed.
7:Add boiled pasta to the sauce. Mix them as soon as you can.
8:Add a little bit of EVOO and parsley for topping
Tech's pasta is back!
This dish is one of my favorites. Great combination!
The key point is how you cook shrimp. You want chewy and tender shrimp.
To get like that, you cook its surface with high heat, and then flambe with white wine quickly.
Some people don't like mix with seafood and chicken broth, but I think shrimp and chicken flavor is a great combination. They promote flavor each others.
I want you to cook this pasta quickly because of shrimp, so you don't boil pan sauce too much. get Al dente and mix em fast!