The natural flavor of North Sea ‘crevettes ‘ is not really comparible with pink shrimps or any other creature of that family. Our Belgian visit by car made it possible to bring some.
There are a lot of traditional dishes with that lovely ingredient,and the following dish is a bit of a unusual combinition but we love it.
Pre-bake 800 grams of sliced eggplant in the oven on baking paper (cfr previous recipes : slice, salt, rinse, dry, oil, baking paper, oven, turn). Chop 4 garlic cloves. Bake the garlic in 2 table spoons of butter. Add 2 table spoons of flower. Bake until you get the typical smell of cookie dough (with garlic ;-)). Add 100 ml of white wine. Stir and bake until the wine is evaporated. Add 300 ml of half skimmed milk. Stir and add 1 table spoon of dry basil, 1 cube of low fat chicken stock, a pinch of cayenne pepper and the zeste of 1 lemon. Stir constantly and boil the sauce for 1-2mins. Add some lemon juice if you prefer a fresh taste. Add 150 grams of peeled crevettes in the sauce.
Boil 300 grams of potatoes. Smash the potatoes and add pepper and salt. Oil a oven dish. Start with the potatoes. Alternate eggplant and sauce. Finish with the sauce and a bit of grated parmigiano.
Put in the oven at 180° for approx 30 mins. Serve the dish with some fresh crevettes and chopped parsley and a rucola salad.
No crevettes? Use normal shrimps or another fish instead.