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Spicy Shrimp Wrapped in Zucchini with Tomato Sauce and Crispy Eggplant

Recipe by JunsKitchen

A celebratory summer dish featuring large shrimp wrapped in thin zucchini slices and rice paper, coated with crushed Flaming Hot Cheetos, deep‑fried to crisp, served with a silky tomato‑shrimp bisque and pan‑fried, oven‑finished eggplant.

MediumJapanese FusionServes 2

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Source Video
10m
Prep
43m
Cook
10m
Cleanup
1h 3m
Total

Cost Breakdown

$19.11
Total cost
$9.56
Per serving

Critical Success Points

  • Cleaning shrimp tails and joints to prevent oil splatter.
  • Scoring eggplant to ensure quick, even frying.
  • Maintaining oil at 350°F for a crisp, non‑greasy coating.
  • Straining the tomato sauce for a smooth texture.

Safety Warnings

  • Hot oil can cause severe burns; use a thermometer and keep a lid nearby.
  • Handle raw shrimp with clean hands and sanitize surfaces to avoid cross‑contamination.
  • Be cautious when straining hot sauce; use oven mitts.

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