Stuffed Aubergine With King Shrimps, Sundried Tomato Ragu And Goat Cheese

Recipe Level Medium difficulty
Recipe Time 30-60 minutes
Recipe Persons Serves 4

PREPARE

1 aubergine
1 pack Pescanova Vannamei large shrimps
½ finocchio, sliced
1 onion, finely sliced
1 garlic clove
40g sundried tomato, cut in long thin strips
1 ripe tomato, grated
80g feta cheese (from goat’s milk), crushed
olive oil
60ml wine
salt
pepper
sugar
  1. For the aubergine We slice the aubergine in half lengthways. Using a knife, we score the inside in small squares; we drizzle with olive oil, season and sauté on both sides. Once browned, we bake it in preheated oven at 200 °C for 12 minutes.
  2. For the shrimp ragù In a pan, we pour olive oil and sauté the shrimps over high fire. Once browned, we take them off the fire. In a clean pan, we sauté the finocchio, onion, garlic, sundried tomato and pour over the wine. We add the grated tomato along with the sugar and seasoning. Once the liquids are absorbed, we toss in the shrimps, spring onion, thyme and feta cheese. Next, we fill evenly the aubergine with the shrimp mix and gratin in preheated oven at 200 °C for 5 minutes.
Tip: If you have fresh thyme, add it before the gratin process.
ARGENTINE SHRIMP PEELED
Baby Hakes
Perfect, fried
VANNAMEI SHRIMP LARGE PEELED
Grand in taste!
PATAGONIAN SQUID WHOLE ROUND
As if straight out of the sea
Argentine Shrimp
For gourmands
VANNAMEI SHRIMP SMALL PEELED
Grand taste!