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.
Kadaifi-Wrapped
Shrimp
1/4
cup olive oil
2 cloves garlic, finely chopped
1 generous Tablespoon basil chiffonade (about 4 leaves)
1 1/4 pounds jumbo shrimp, peeled and deveined
1/2 pound kadaifi dough, thawed and cut into thirty 1 1/2 x 7-inch-long
strips
Balsamic Tomatoes
9
plum tomatoes, peeled, seeded, and cut into 1/4-inch dice
3 Tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
1 1/4 cups Eggplant Caviar (Melitzana)
Vegetable oil for deep-frying
Eggplant
Caviar
3
large eggplants
2 Tablespoons olive oil
1 Tablespoon unsalted butter
1 small yellow onion, coarsely chopped
2 cloves garlic, finely chopped
1 1/2 Tablespoons Madras-style curry powder
3 plum tomatoes, peeled, seeded, and cut into 1/4-inch dice
1/2 teaspoon salt
1/4 cup basil chiffonade (about 4 leaves)
Freshly ground black pepper to taste
For the Kadaifi-Wrapped Shrimp, in a medium bowl, combine the
olive oil, garlic 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 inches 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).
For
the Balsamic Tomatoes, 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 seasoning if necessary, then set aside.
After the shrimp have been refrigerated for an hour, in a large,
heavy saucepan or deep-fryer, heat a generous amount of oil to
350°F. Add the shrimp, 6 to 8 at a time, and fry until they
are golden, about 3 to 4 minutes. Remove with a skimmer and place
on a paper towel-lined baking sheet in a warm oven to drain.
For
the Eggplant Caviar, preheat the oven to 350°F. Cut the eggplants
in half lengthwise and brush them with the olive oil. Place cut
side down on a baking sheet, and roast for about 45 minutes, or
until very soft. Remove from the oven and, when cool enough to
handle, scoop out the pulp and place it in a sieve lined with
a double thickness of slightly dampened cheesecloth. Drain over
a bowl for 1 hour. Bring the corners of the cheesecloth together
and squeeze as much of the remaining moisture as possible from
the pulp. In a food processor, purée the eggplant pulp
until completely smooth, scraping down the sides of the bowl as
necessary. Transfer to a large mixing bowl and set aside.
Heat a small skillet over medium-high heat and add the butter.
Add the onion and garlic and sauté, stirring occasionally,
for 3-4 minutes, or until softened. Add the curry powder and cook
for 1 minute more. Add the tomatoes, stir to mix, and remove from
the heat. Let the mixture cool for 5 minutes and then fold it
into the puréed eggplant. Add the salt and pepper just
before serving. (The purée can be made up to 4 hours in
advance.)
To
serve, place a large dollop of Eggplant Caviar in the center of
each of 6 warmed serving plates. Lean 4 of the shrimp up against
the Eggplant Caviar in a circle. Place about 2 teaspoons of the
Balsamic Tomatoes between each shrimp and serve immediately.
