Recently, I was invited by Google Food to talk with Googlers. I was incredibly thrilled – finally I got to see what’s inside those whimsical binoculars. I had the pleasure of demonstrating one of my favorite dishes, Kadaifi Shrimp, from “Röckenwagner” my first cookbook. This dish definitly has a wow factor, make it for someone special.
Below are the recipes, watch the demonstration to reveal the cooking secrets, and enjoy!!
Röckenwagner Kadaifi-Wrapped Shrimp
on Eggplant Caviar with Balsamic Tomatoes
Yield: 6 servings
Kadaifi dough is similar to phyllo dough and looks like very fine strands of phyllo bunched together, but it’s actually made from a runnier dough that’s poured through a fine sieve onto a hot, turning, circular griddle and cooked instantaneously. When using both phyllo and kadaifi, it’s important to keep it covered with a slightly damp kitchen towel so that it will stay pliable and not become brittle.
Kadaifi is a very versatile product. It is perfect for the home cook because it’s ready-made, easy to use, and can be wrapped around almost anything. It adds texture, color, and flavor to any dish.
1/4 cup olive oil
2 cloves garlic, finely chopped
1 generous tablespoon basil chiffonade (about 4 leaves)
1 ¼ pounds jumbo shrimp, peeled and deveined
½ pound kadaifi dough, thawed and cut into thirty 1 ½ X 7-inch long strips
In medium bowl, combine the olive oil, garlic a, and basil and stir to combine. Add the shrimp, toss to coat well, then marinate, covered, in the refrigerator for 45 minutes. Drain the shrimp and discard the marinade. Unravel a strip of kadaifi dough about 7 inched long and the thickness of your middle finger. Hold the dough against the side of the shrimp with one finger, then twist and wrap the other end around the shrimp in a spiral. Set the shrimp seam side down on a lightly oiled baking sheet and repeat with the remaining shrimp. Cover with a kitchen towel and refrigerate until needed (for up to 1 hour). Bake in a preheated oven at 325 degrees for 6-7 minutes.
9 plum tomatoes, peeled, seeded, and cut into ¼-inch dice
3 tablespoons balsamic vinegar
1 teaspoon salt
1/4 teaspoon of freshly ground black pepper
¼ cup of extra virgin Olive Oil
Place the tomatoes, balsamic vinegar, salt, and pepper in a medium mixing bowl and toss to combine. Add the olive oil, adding additional oil if necessary to bind the mixture. Taste and adjust the seasonings if necessary, then set aside.
4 medium eggplants, halved lengthwise
2 cloves garlic, coarsely chopped
¼ cup extra virgin olive oil
2 tablespoons plain yogurt
½ teaspoons salt
freshly ground black pepper to taste
1 teaspoon distilled white vinegar
1 tablespoon finely chopped fresh dill
2 shallots, finely chopped
Preheat oven to 400°. Using a large fork and tongs, char the eggplants over a gas flame until they are blistered and black all over. (You may want to do this over 2 burners at once to save time.) Transfer the eggplants to a large roasting pan and finish cooking them in the oven for 30 minutes or until the flesh is very tender. Remove the eggplants from the oven and let cool. Line a sieve with a layer of cheesecloth and set it over a bowl. When cool enough to handle, peel the eggplants and discard the charred skin. (Don’t worry if a few charred pieces remain.) Transfer the eggplant flesh to the lined sieve, cover, and refrigerate overnight while it drains. The nest day, bring the 4 corners of the cheesecloth together and gently squeeze even more of the excess moisture out of the eggplant. In the bowl of a food processor, combine the eggplant flesh with the garlic cloves and purée until very smooth, scraping down the sides of the bowl as necessary. With the motor running, add the olive oil in a thin, steady stream, then add the yogurt and process until the mixture is a smooth paste. Stir in the salt, pepper, vinegar, dill, and shallots. Store covered in the refrigerator until ready to serve. (The Eggplant Caviar can be prepared up to 3 days in advance.)