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Shrimp Fideo

This dish is best made in a cast iron grill on an outdoor fire while at the beach camping with friends. The smokiness of the fire adds remarkable flavor. Also delicious on your home stove in your cast iron skillet which provides a different flavor.
Servings: 4 servings
Author: Jaret Foster


  • 6 ounces of deveined shrimp sautéed
  • ¼ cup of olive oil plus 3 tablespoons
  • Salt and pepper to taste
  • 2 cups Japanese eggplant
  • 1 cup fideo or angel hair pasta broken into one inch lengths
  • 1 cup of diced white onion
  • 1 cup dry white wine
  • 3 cups of water or vegetable stock
  • ½ cup cherry tomatoes
  • Squeeze of a whole lemon
  • Small handful of fresh herbs of your choice


  • Saute' shrimp in pan with a ¼ cup olive oil till cooked through; salt and pepper to taste
  • Remove shrimp and put to the side
  • Saute the japanese eggplant in pan used to cook the shrimp till there is color on both sides, then remove and set aside
  • Add 3 tablespoons olive oil to the pan
  • Add 1 cup diced white onion
  • Once the onion is translucent and lightly brown, add the dry white wine, and reduce by half
  • Add in 3 cups water or vegetable stock to the pan
  • Bring to a boil and scatter fideo evenly over the surface
  • Return to a simmer and add the eggplant back in
  • Simmer on high till all liquid is almost absorbed
  • Scatter ½ cup cherry tomatoes and reserved shrimp over the fideo while the remaining liquid is being absorbed
  • Remove from heat and garnish with fresh herbs and lemon