Shrimp & Eggplant Recipe

Prepare filling

Place 0.5 lb peeled, deveined Gulf shrimp for the filling in a food processor. Pulse until the shrimp forms a coarse paste (about 10–15 one-second pulses). Scrape down the sides as needed.

Transfer the shrimp paste to a bowl. Add 1 egg white, 2 tbsp panko, 1 tbsp finely minced shallot, 1 tbsp minced chives, 0.5 tsp grated ginger, 0.5 tsp fine sea salt, and 0.25 tsp white pepper. Mix with a spoon or your hands until cohesive and slightly sticky. Refrigerate for 10 minutes to firm up.

Form the chilled paste into 8 small boulette portions (about 1 tablespoon each). Keep refrigerated while preparing eggplant and jumbo shrimp.

Heat 2 tbsp neutral oil in a small nonstick skillet over medium-low heat. Gently poach the boulettes in a single layer for 1–1.5 minutes per side to set them (they should be opaque and just cooked through). Remove and drain on paper towel; cool slightly.

Trim the Japanese eggplants: cut off the stem ends, then thinly slice each eggplant lengthwise into 8–10 long ribbons about 1/8 inch thick. If slices are very wide, cut into 1.5–2 inch strips suitable to wrap around a jumbo shrimp. Lightly salt the slices (use part of the 1 tsp kosher salt) and let sit on a rack or paper towel for 10 minutes to draw out moisture. Pat dry.

Take one jumbo shrimp (tail on), butterfly it by slicing almost through the back from the top to the tail and opening it flat; do not cut all the way through the belly so the shrimp remains intact. Gently dry with paper towel.

Place one poached boulette on the center of the butterflied shrimp, then fold the shrimp over to enclose the boulette. If needed, flatten slightly so the shrimp holds the filling. Repeat for all 8 jumbo shrimp.

Wrap each stuffed shrimp with one eggplant ribbon: lay a strip of eggplant on the work surface, place the stuffed shrimp near one end, and roll so the eggplant overlaps. Secure with a toothpick if necessary (use one toothpick per roll). Repeat for all shrimp.

Heat 1 tbsp neutral oil in a large skillet over medium-high heat. When shimmering, add the wrapped shrimp seam-side down and sear 1.5–2 minutes per side until the eggplant is lightly browned and the shrimp are opaque and cooked through (internal temp ~120–125°F / 49–52°C for shrimp; residual heat will finish cooking). Turn gently to avoid tearing eggplant. Remove to a warm plate and let rest 1–2 minutes; discard toothpicks before plating.

In a small saucepan combine 0.5 cup sugar cane or light brown sugar and 0.5 cup mild red pepper jelly over medium heat. Stir until the sugar dissolves and the jelly melts, about 2–3 minutes.

Add 2 tbsp red wine vinegar, 1 tbsp fresh lime juice, and 2 tbsp water. Bring to a gentle simmer and cook 3–5 minutes, stirring, until slightly reduced and glossy. Taste and adjust acidity or sweetness as desired.

Remove from heat and whisk in 1 tbsp cold unsalted butter, one piece at a time, until the sauce is smooth and slightly thickened. Season with 1/8 tsp fine sea salt. Keep warm.

Arrange the eggplant-wrapped shrimp on warmed plates (4 per serving if serving 2). Spoon 1–2 tbsp of the sugar cane pepper jelly gastrique over each shrimp or lightly drizzle in a decorative pattern.

Garnish with microgreens or 2 tbsp chopped chives and serve with fresh lime wedges on the side.

Serve immediately while warm.