Spicy Shrimp Wrapped in Zucchini with Tomato Sauce and Crispy Eggplant

Ingredients

• 12 pieces Large raw shrimp, peeled and deveined (Keep tails on for presentation; remove tail meat for cleaning)
• 2 medium Zucchini (Trim ends, slice lengthwise into 1/4‑inch strips)
• 6 pieces Rice paper sheets (Soak in warm water 10‑15 seconds before use)
• 1/2 cup Flaming Hot Cheetos, crushed (Place in a zip bag and crush with a rolling pin)
• 1 large Egg (Beaten, for egg wash)
• 2 tablespoons Potato starch (For cleaning shrimp shells)
• 2 tablespoons Cooking sake (Helps remove fishy odor)
• 3 tablespoons Olive oil (For pan‑frying eggplant and making rosemary oil)
• 2 sprigs Fresh rosemary (For infused oil)
• 2 tablespoons Butter (Adds richness to sauce)
• 1 cup Shrimp bisque (ready‑made) (Can be store‑bought or homemade)
• 1 cup Tomato puree (Smooth base for sauce)
• 1 cup Diced tomatoes (canned)
• 1/2 cup Tomato juice
• 1 piece Bay leaf
• 1 medium Eggplant (Japanese or Asian variety) (Skin left on; slice into 1‑inch thick rounds)
• 6 pieces Cherry tomatoes (Halved for sauce; use few to avoid excess sweetness)
• to taste Salt

Instructions

1. Prepare the vegetables

   Slice the eggplant into 1‑inch thick rounds, then score the surface in a crosshatch pattern to shorten frying time. Halve the cherry tomatoes. Trim the ends of the zucchini and slice lengthwise into 1/4‑inch strips.

   Time: PT10M

2. Prep the shrimp

   Remove the tail meat from each shrimp; cut a shallow notch at the joint to keep the tail from curling. Rinse the shrimp under cold water, pat dry, then drizzle with 2 Tbsp cooking sake and let sit 2 minutes. Toss with 2 Tbsp potato starch to coat lightly.

   Time: PT5M

3. Make rosemary oil

   In a small saucepan, combine 2 Tbsp olive oil with 2 sprigs fresh rosemary. Warm over low heat for 3 minutes until fragrant, then remove rosemary and set oil aside.

   Time: PT3M

   Temperature: low

4. Fry shrimp heads and shells

   Add the saved shrimp heads and shells to the rosemary oil in a skillet. Fry over medium‑high heat until they turn bright red, about 3 minutes.

   Time: PT3M

   Temperature: medium‑high

5. Build the tomato‑shrimp bisque

   To the skillet, add 1 cup tomato puree, 1 cup diced tomatoes, 1/2 cup tomato juice, and the bay leaf. Bring to a gentle boil, then reduce to a simmer for 5 minutes. Using a coffee filter (or fine mesh strainer), strain the mixture into a clean pot, discarding solids.

   Time: PT5M

   Temperature: medium

6. Finish the sauce

   Stir in 2 Tbsp butter, 1 cup shrimp bisque, and 1/2 cup milk. Simmer gently for 5 minutes, adjusting salt to taste. Keep warm on low heat.

   Time: PT5M

   Temperature: low

7. Cook the eggplant

   Heat 2 Tbsp olive oil in a large skillet over medium heat. Add the scored eggplant rounds and pan‑fry 3 minutes per side until golden. Transfer to a baking sheet and finish in a pre‑heated oven at 400°F for 5 minutes to soften the interior.

   Time: PT10M

   Temperature: 400°F

8. Assemble the shrimp wraps

   Fill a shallow bowl with warm water and soak each rice‑paper sheet for 10‑15 seconds until pliable. Lay a sheet on a clean surface, place a zucchini strip, then a shrimp on top. Fold the rice paper over the shrimp, sealing the edges with a dab of water.

   Time: PT5M

9. Bread and deep‑fry

   Dip each wrapped shrimp into the beaten egg, then roll in the crushed Flaming Hot Cheetos until fully coated. Heat oil in the deep‑fat pot to 350°F. Fry the coated shrimp for 2‑3 minutes, turning once, until the coating is crisp and the shrimp is opaque. Remove with tongs and drain on paper towels.

   Time: PT5M

   Temperature: 350°F

10. Plate and serve

    Arrange the crispy eggplant rounds on a serving plate, spoon warm tomato‑shrimp bisque around them, and place the fried shrimp wraps on top. Garnish with a fresh rosemary sprig or chopped green onion if desired.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

45 g

Fat

26 g

Fiber

7 g