RAGIN' CAJUN EGGPLANT AND SHRIMP SKILLET
We always have a large summer garden where lots of produce lingers into fall. That's when we harvest our onion, bell pepper, tomatoes and eggplant, the main ingredient of this dish. This recipe turns Cajun with the Holy Trinity (onion, celery and bell pepper), shrimp and red pepper flakes. -Barbara Hahn, Park Hills, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place eggplant in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 3-4 minutes. Drain., Preheat oven to 350°. In an ovenproof skillet, heat oil over medium-high heat. Add celery, onion and green pepper; saute until tender, about 5 minutes. Reduce heat to medium; stir in tomatoes and eggplant. Saute 5 minutes. Stir in seasonings. Add shrimp and bread crumbs; saute 5 minutes longer, stirring well., Bake 30 minutes. Remove skillet from oven; top with cheese. Bake 5 minutes more.
Nutrition Facts : Calories 399 calories, Fat 21g fat (7g saturated fat), Cholesterol 131mg cholesterol, Sodium 641mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 5g fiber), Protein 28g protein.
STUFFED EGGPLANT WITH SHRIMP AND BASIL
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; set aside.
- Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper. Pour in wine, and cook 5 minutes.
- Transfer to a large bowl, and mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
- Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
Nutrition Facts : Calories 923.9 calories, Carbohydrate 59.1 g, Cholesterol 53.7 mg, Fat 63.5 g, Fiber 11.3 g, Protein 22.6 g, SaturatedFat 11.1 g, Sodium 2380.3 mg, Sugar 9.2 g
MAW MAW'S EGGPLANT DRESSING
This recipe came from my cajun grandmother, Hazel Wiltz Forrest. Everytime I taste it I think of her and her wonderful cooking.
Provided by Michelle Hickey
Categories Side Casseroles
Time 1h45m
Number Of Ingredients 6
Steps:
- 1. Brown ground beef and add onion and bell pepper as you brown it. Season with salt and pepper to taste.
- 2. Boil whole eggplants until tender.
- 3. When eggplants are tender, peel and cut into bite size chunks. ( I like to remove the seeds but this is optional)
- 4. Add eggplant to meat mixture and add rice. Simmer another 10 minutes. Add salt, pepper and red pepper to taste.
- 5. *Hint - If you prefer using bread to rice, use 3 slices stale or toasted white bread. Wet bread and squeeze out water. Add bread to meat mixture and cook 10 minutes.
BAYOU EGGPLANT AND SHRIMP DRESSING
A dressing recipe from my FIL's collection. I haven't tried this one yet. Posting for safe keeping and cooler weather. Make the cornbread the night before, crumble it, and set it out to dry overnight.
Provided by ratherbeswimmin
Categories Oven
Time 2h3m
Yield 14 cups
Number Of Ingredients 14
Steps:
- Heat the oil (medium heat) in a large non-stick skillet.
- Add in the onion, celery, bell pepper, and garlic.
- Saute/stir for 5 minutes or until the onion is soft.
- Add in the eggplant, stir to combine.
- Cover and continue to cook for 8-10 minutes or until the eggplant is tender; stir frequently.
- Add in the shrimp and Cajun seasoning; cook/stir for 2-3 minutes or until the shrimp are pink.
- Put the shrimp mixture into a large mixing bowl; add in the crumbled cornbread and parsley.
- Gradually stir in the eggs and approximately 1 cup broth, until the mixture is evenly moist but not soggy.
- Season to with salt and pepper to taste.
- Transfer mixture to a buttered casserole dish; drizzle with 1/2 cup broth.
- Cover and bake in a 350° oven for about 30 minutes; uncover the last 15 minutes of cooking time if you want a crusty dressing.
ALEX PATOUT'S EGGPLANT DRESSING
Provided by Marian Burros
Categories side dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Peel shrimp; set aside. Cover shells with 2 cups water; boil to reduce to 1 cup. Strain; set stock aside.
- Heat butter in large skillet; add onion, peppers and celery. Cook slowly, 15 minutes, until mixture is very soft.
- Peel and cut two eggplants into 3/4-inch cubes; place in saucepan with water to cover half way up eggplant. Cook until eggplant is tender, about 7 minutes; drain to remove as much water as possible; puree.
- Add eggplant, stock and seasonings to sauteed vegetables; cook over medium-low heat about 20 minutes.
- Add shrimp; cook 7 to 10 minutes over moderately high heat until shrimp are pink. Add crab meat; heat through.
- Stir in green onion and parsley.
- Peel and slice remaining eggplant into 12 1/2-inch-thick slices. Brown in hot oil. Repeat until all slices are done. Drain.
- Serve dressing over slices of fried eggplant.
Nutrition Facts : @context http, Calories 732, UnsaturatedFat 36 grams, Carbohydrate 27 grams, Fat 63 grams, Fiber 12 grams, Protein 21 grams, SaturatedFat 24 grams, Sodium 1359 milligrams, Sugar 15 grams, TransFat 2 grams
SHRIMP STUFFED EGGPLANT
Shrimp Stuffed Eggplant-hollow out an eggplant into a little boat, smother the eggplant pulp with the Holy Trinity and creole seasonings, add some shrimp. Stuff it all back into the eggplant shell and bake it to a golden brown!
Provided by Sweet Daddy D
Categories Main Dish
Time 1h30m
Number Of Ingredients 18
Steps:
- Slice whole eggplant lengthwise. Cut a cross-hatch in the eggplant with a sharp utility knife and brush some olive oil over the eggplant. (See Recipe Notes)
- Place the eggplant, cut side down on a baking rack and place in a preheated 400 degree (F) oven for 30 to 40 minutes or until the eggplant meat is soft.
- Allow the eggplants to cool. Scoop out the pulp, leaving about ¼ inch of the shell-resembling a little boat.
- Chop the scooped-out eggplant and set aside.
- Peel, de-vein and rinse the shrimp, then pat dry with paper towels.
- Chop about ¾ of the shrimp into small pieces, leave the remainder whole.
- Mix with some creole seasoning and set aside.
- Heat butter in a dutch oven over medium-high heat until bubbly.
- Saute the onions, bell peppers and celery in the butter until beginning to caramelize, about 8 to 10 minutes.
- Add the garlic and green onions and saute until aromatic, about 2 minutes.
- Mix in about half of the Herb and Spice Blend and the bay leaves. Saute for about 2 minutes.
- Add in the chopped eggplant; reduce heat to medium, cover the dutch oven and slow simmer about 10 to 15 minutes.
- Add the Worcestershire sauce and the stock, uncover and simmer for about 15 to 20 minutes until the eggplant is very soft and mash-able. (See Recipe Notes)
- Add in the shrimp, mix well and saute until the shrimp start to turn pink, simmer about 5 to 10 minutes.
- Stir in the breadcrumbs, starting with about half and adding more until you have the consistency of a filling.
- Add in the rest of the Herb and Spice Blend, mix well.
- Remove the Dutch oven from the heat, cover and let sit for about 5 minutes.
- Remove the lid and allow the eggplant to cool about 15 minutes before stuffing. Remove bay leaves.
- Preheat the oven to 350 degrees.
- With a spatula or wooden spoon, stuff the eggplant mixture into the eggplant halves, pushing to fill all the voids.
- Once all the filling has been used, sprinkle some bread crumbs on top and place 2 or 3 small tabs of butter on top of each.
- Place in the 350-degree oven and Bake until browning on top,
Nutrition Facts : Calories 260 kcal, Carbohydrate 21 g, Protein 20 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 212 mg, Sodium 1795 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
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