This Eggplant and Shrimp Tapas with Manchego Cheese includes a slice of fried eggplant topped with creamy manchego cheese sauce with a bit of shrimp to top it off.
I love appetizers. When I go to a party with a heck of an appetizer spread, I go to town. In fact, I prefer appetizers to dinner. I often skip dinner because I stuffed myself with so many delicious starters.
I definitely think the Spanish got it right with their Tapas spread. Just hang out with a never-ending glass of Sangria and enjoy the constant plates of Tapas coming to the table. Heaven.
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This recipe for Eggplant with Cheese andย Shrimp, came from a wonderful cookbook I found at Williams-Sonoma, before kids. The Tapas Cookbook. The name says it all! Great pictures and fantastic Tapas recipes from Spain. Most are easy to put together.
This one takes a few more steps than most, but it is oh-so worth it. I made these for our annual Christmas Eve party (yes, I’m FINALLY posting the recipe). Either I didn’t make enough, or they were THAT good, but when the last guests arrived to the party, there were none to offer!
You begin by cutting you eggplant into ยผ-inch rounds, sprinkle with salt and let it rest to draw the moisture out. Next, you dredge the rounds through flour and fry them up.
The cheese sauce starts with a simple roux, where you add milk and manchego cheese to create the creamy sauce. When the sauce is done, stir in some already cooked shrimp, top them on the eggplant rounds and bake at 400ยบF for 15 minutes. Top with parmesan and parsley and watch these disks of deliciousness disappear!
Mmmmmm….. I wish I had some now, actually!
And for your next party, skip the main course and just serve Tapas! Olรฉ!
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Eggplant and Shrimp Tapas with Manchego Cheese
This Eggplant and Shrimp Tapas with Manchego Cheese includes a slice of fried eggplant topped with creamy manchego cheese sauce with a bit of shrimp to top it off.
Ingredients
- 1 large eggplant
- 1 TBS salt
- ยพ cup all-purpose flour, divided
- 4 TBS extra virgin olive oil
- ยผ cup butter, unsalted
- 1 ยผ cup milk, warm
- ยฝ small onion, chopped
- 1 bay leaf
- โ teaspoon nutmeg, ground
- โ cup Manchego cheese, shredded
- 1 TBS half-and-half
- 1 egg yolk
- ยฝ teaspoon salt
- โ teaspoon black pepper, ground
- 1 cup baby shrimp, cooked & shelled
- 2 TBS Parmesan cheese, grated
- 2 TBS flat leaf parsley, chopped
Instructions
- Slice eggplant into ยผ-inch rounds.
- Spread the slices on a large tray lined with paper towels and sprinkle both sides with salt. Leave for 20-60 minutes After an hour, pat eggplant slices dry with a paper towel to remove excess moisture.
- Place ยฝ cup flour on a small plate. Press both sides of eggplant into the flour, shaking off any excess.
- Heat 2 TBS olive oil in a large non-stick skillet over medium-high heat. When oil is hot, add sliced eggplant, making sure you don't over-crowd the pan.
- Fry until golden, about 3-5 minutes. Flip over to brown the other side. Remove and drain on a plate lined with paper towels.
- Add remaining oil to hot skillet. Fry remaining eggplant slices and drain on paper towels.
- Arrange slices on eggplant slices on a baking sheet.
- Preheat oven to 400ºF.
- To make the cheese sauce, heat a small saucepan over medium heat and add butter. When butter has melted, stir in remaining ยผ cup flour. Stir and cook gently to form a paste.
- Slowly stir in warm milk. Continue to stir until smooth.
- Stir in onion, bay leaf and nutmeg.
- Heat over medium-low heat for 20 minutes to cook the flour. Pass through a strainer and discard the solids.
- Return cream sauce to saucepan and stir in Manchego cheese and half-and-half. Stir until cheese has melted and remove from heat.
- Beat in egg yolk, then season with salt and pepper. Mix in baby shrimp.
- Spoon the cheese and shrimp sauce over each eggplant round.
Cook in the oven until golden-brown, approximately 15-20 minutes. - Garnish with Parmesan cheese and parsley.
Notes
Serving Suggestions: You can also try this with crab or crumbled Italian sausage. If you can't find manchego cheese, you can substitute with parmesan cheese. If using large shrimp, cut into small pieces first and then add to the cheese sauce.
Cooking Tips: Instead of frying the eggplant you can also bake it. Brush each slice of eggplant with olive oil and bake on a baking sheet at 385ยบF for 20 min, flip over and bake for an additional 20 min.
Recipe adapted from The Tapas Cookbook
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We love appetizers too! In restaurants, I’ve often found the appetizers to be the most interesting part of the menu. Which is a good thing, in a way — we’re just not able to eat as much as we used to. So when we go out (actually haven’t done that in ages because of COVID, but you know what I mean), we’ll often order an appetizer as an appetizer. Then another as a main. Win-win. ๐ Anyway, speaking of winning, this dish certainly is a winner. Just lovely flavor combo — thanks.
Hi John-
Appetizers are often forgotten for the show stopping main meal. I could graze on appetizers all day!
Laura
What a beautiful appertizer….all my favourites there!