Shrimp Fatteh
Description
If you’ve ever had shrimp fatteh at a Lebanese restaurant and wondered about the secret to making it at home, we’ve got you covered!It’s a wonderful dish for sharing and a great addition to any get-together. Just remember: don’t assemble it until you’re ready to serve, so everything stays perfectly crispy and fresh.Watch the video tutorial and discover how to make it yourself!
Ingredients
- 450 g / 1 lb shelled shrimp
- 4 cups whole-milk plain yogurt — do not use Greek yogurt; see the note above
- 1 medium eggplant about 5 oz / 150 g, trimmed
- 1/4 cup pine nuts
- 1 teaspoon paprika
- 3 pita breads / 1 1/2 large Lebanese breads
- 2 cups canola oil for frying the eggplant and bread
- 5 tablespoons canola oil for toasting the pine nuts and cooking the shrimp
- Salt to taste
Instructions
- Using a sharp knife, cut along the middle of the back of the shrimp, making the cut slightly deeper without cutting all the way through. Discard the vein, then rinse the shrimp under cold water in a colander. Set aside.
- Dice the eggplant into 3 cm (1-inch) cubes cubes and sprinkle with a dash of salt.
- Cut the bread into medium-sized, equal cubes.
- Heat the 2 cups of oil and fry the eggplant pieces until uniformly golden brown, about 5 minutes. Using a slotted spoon, transfer the eggplant to a plate lined with kitchen paper towels and sprinkle with salt.Add the cubed bread to the same oil and fry until golden, stirring constantly to prevent it from burning. Remove with a slotted spoon and transfer to a plate lined with kitchen paper towels.
- Combine the yogurt with the crushed garlic and season with salt to taste. Whisk well until smooth and fully combined.
- Heat 5 tablespoons of oil in a saucepan. Add the pine nuts and toast until golden, stirring frequently to prevent them from burning. Remove with a slotted spoon and set aside.Add the paprika and a dash of salt to the pan, then sauté the shrimp until they turn pink and curl, about 2 to 3 minutes. Slice one shrimp open to check that it is opaque throughout. Remove from the heat and set aside. (Cooking time will vary depending on the size of the shrimp.)
- To assemble: Transfer the bread to a large, semi-deep serving plate. Scatter the fried eggplant over the toasted bread, then drizzle the garlicky yogurt all over, making sure to cover both the bread and eggplant. Arrange the shrimp neatly on top, along with a small stream of the oil used to cook the shrimp. Sprinkle with the pine nuts and serve immediately. How scrumptious!
Video
Notes
If you make the “Shrimp Fatteh,” share your pictures on Facebook! I’d love to see your creations #Hadia's Lebanese Cuisine.
Tried this recipe?Let us know how it was!