Shallot Shrimp Ragu

Random concoction…ready go!

Shallot Shrimp Ragu, on top of roasted eggplant, topped with poached eggs.


  • 2 shallots, loosely chopped
  • 6 cloves garlic, loosely chopped
  • 3 cups wild caught baby shrimp
  • 8 oz tomato paste
  • 2 cups water
  • 1 TBSP bacon fat
  • Himalayan pink sea salt/pepper
  • Garlic powder

Saute all ingredients except for the baby shrimp over medium heat until it has a saucy consistency. Reduce heat to low, and roast eggplant, like this: 1…2…ready, eggplant!¬†Once eggplant is finished roasting, add the shrimp to the simmering ragu, and continue simmering while you poach eggs (looks like hamburger helper, SO NOT hamburger helper!).IMG_3509

Perfect, quick poached eggs:

  • 2 eggs
  • 10 oz water
  • 2 coffee mugs

Fill both coffee mugs about 3/4 full with water. Crack and drop each egg into it’s own mug. Pop in the microwave for about 1-2 minutes. How long you microwave them, depends on how you want the yolks. Mine were over-medium and I went for 2 minutes. Plate eggplant, top with ragu, top with poached eggs. Enjoy!IMG_3527