Here is a great way to enjoy your shrimps and eggplant together and this is the recipe for today, which is the Risotto with Shrimp and Eggplant Recipe. If you want to try a different recipe for your shrimps that goes with the eggplant, then this is the right recipe for you.
Try this Risotto with Shrimp and Eggplant Recipe:
Risotto with Shrimp and Eggplant Recipe
10 large shrimp, peeled and cut into about 4 pieces
3 Japanese eggplant
About ¼ cup of minced Shallot
2 cups of Pearl barley
¼ cup grated pecorino cheese
8 cups of Vegetable
7 tablespoons of Olive oil
- Heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add in the shallot and cook until translucent. Then add the barley and make sure to stir in order to coat with the oil, reduce to medium heat. Cook the barley for about 2 to 3 minutes more, but make sure that you don’t let the barley brown, stir occasionally. While cooking the barley, you can bring the vegetable stock to a boil, add one cup at a time to the barley. Sir frequently and make sure that the liquid is almost absorbed before adding more liquid. Do this until the barley pearls are somewhat firm in texture, for about 45 minutes.
- In the meantime, cut eggplants to about half an inch. Sauté eggplants with 4 tablespoons of oil over medium heat, making sure to stir occasionally, cook until soft for about 10 to 12 minutes. Set aside.
- With the same skillet, retain about a tablespoon of oil, you can start to sauté the shrimp until it turns to pink. By this time the barley will be done, add in the shrimps and eggplant.
- Put in a bowl, topped with the grated pecorino cheese and serve.