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Grilled Shrimp with Eggplant Puree and a Ceviche Vinaigrette Recipe

The Eggplant:

  • 1,350 grams eggplant
  • 50 milliliters blended olive oil
  • 125 grams red bell pepper, chopped
  • 125 grams green bell pepper, chopped
  • 150 grams domestic mushrooms, finely chopped
  • Salt and freshly ground pepper
  • 2 anchovy fillets, rinsed and minced
  • 2 garlic cloves, green germ removed, minced
  • 125 grams tomato compote
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped flat-leaf parsley

The Shrimp and Garnish:

  • 24 shrimp, peeled and deveined, shells reserved
  • 8 plum tomatoes, peeled and seeded

The Citrus Vinaigrette:

  • 65 milliliters orange juice
  • 30 milliliters lemon juice
  • 30 milliliters lime juice
  • Salt and freshly ground pepper
  • Cayenne to taste
  • 1 teaspoon paprika
  • 125 milliliters blended olive oil
  • 3 tablespoons brunoise of red pepper
  • 2 teaspoons minced jalapeno pepper
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped mint

Preparation:

For the Eggplant:

  1. Roast the eggplant in a preheated 400°F (204°C) oven for 30 minutes, or grill over medium heat for 20 minutes, turning occasionally. In either case, the eggplant should be completely collapsed and tender and then completely cooled.
  2. Open the cooled eggplant and scoop out all of the pulp. Place the pulp in a strainer and let drain for 15 to 20 minutes.
  3. Place the pulp on a cutting board and chop coarsely. Transfer it to a bowl and set aside.
  4. Warm the oil in a sauteuse and sweat the bell peppers until they have softened a bit. Add the mushrooms and cook for another minute. Season the mix and set it aside to cool.
  5. When the pepper-mushroom mix is cool, fold it into the eggplant purée along with the rest of the ingredients. Adjust the seasoning and keep it covered at room temperature.

For the Shrimp and Garnish:

  1. Cover the shrimp shells with water, bring to a boil, reduce the heat and let simmer for 15 minutes. Strain, pressing hard on the shells and reserving the liquid.
  2. Place the reserved liquid in a saucepan and reduce to 25 milliliters.
  3. Cut the tomatoes lengthwise in 3 pieces. Remove the seeds and ribs. Place the tomatoes in a colander and salt very lightly. Let them disgorge for 15 minutes. Blot them dry with paper towels and set aside.

For the Vinaigrette:

  1. Place the shrimp reduction in a bowl along with the citrus juices and seasoning. Whisk in the oil and then add the pepper and jalepeno.

For Service:

  1. Season and grill the shrimp until the gray hue has disappeared and they are just turning an opaque white. Keep them warm.
  2. Mold or mound some of the eggplant in the center of a dish, arrange 3 tomato petals around it, and then place 3 shrimp in between the tomato petals.
  3. Add the herbs to the vinaigrette, and spoon some of it over the warm shrimp and tomatoes.

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