Shrimps with ‘nduja over an eggplant cream


  • 1 eggplant
  • salt
  • 5 scallions
  • 2 eggs
  • 12 shirmps
  • 150 gr. of cornmeal
  • olive oil
  • 300 gr. sandwich loaf
  • 70 gr. ‘nduja
  • fresh  basil
  • 70 gr. grated Pecorino cheese


Peel 1 medium eggplant, cut into cubes and cook with 2 tablespoons of and oil 1/2 chopped shallot for about 15 minutes. Reduce to cream the mixture with an immersion blender and keep warm. Peel 12 shrimps, use a paring knife to make a shallow slit along the back, from the head end to the tail end  and remove the black sand vein. Arrange the shrimps between two sheets of baking paper and lightly beat them, add salt and put a basil leaf on each shrimp. Spread 70 grams of Calabrian ‘nduja on the tail of the shrimps. Dredge them in some flour and dip them in two eggs that you have beaten before; then, dip in a breadcrumbs obtained with 300 grams of grated sandwich loaf, 150 grams of cornmeal and 70 grams of pecorino cheese. Beat shrimps yet to get a good grip to the breadcrumbs and fry in hot oil at 170 C degrees with 4 basil leaves. Put 1 tablespoon of eggplant cream on each plate, 3 shrimps and a basil leaf.

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *