Eggplant Casserole With Ham And Shrimp Recipes

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RAGIN' CAJUN EGGPLANT AND SHRIMP SKILLET



Ragin' Cajun Eggplant and Shrimp Skillet image

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

1 medium eggplant, peeled and cut into 1/2-inch cubes
3 tablespoons olive oil
2 celery ribs, diced
1 medium onion, diced
1 small green pepper, seeded and diced
3 plum tomatoes, diced
1 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
12 ounces uncooked shell-on shrimp (31-40 per pound), peeled and deveined
1/2 cup seasoned bread crumbs
1-1/2 cups shredded part-skim mozzarella cheese

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.

EGGPLANT, CRABMEAT AND SHRIMP CASSEROLE



Eggplant, Crabmeat and Shrimp Casserole image

Provided by Food Network

Categories     main-dish

Time 50m

Number Of Ingredients 20

2 eggplants
1 tablespoon salt
1 medium onion, diced
1 bell pepper, diced
1/2 cup diced celery
2 large cloves garlic, minced
1/4 cup olive oil
1/4 cup lemon juice, freshly squeezed
1 tablespoon Worcestershire sauce
1 tablespoon Lea and Perrins, green label
1/4 teaspoon Creole seasoning
1/2 teaspoon hot pepper sauce
1 sleeve crackers, crushed for crumbs
1/4 cup grated Parmesan cheese
Salt and cayenne pepper, to taste
3 eggs, beaten
1 pound lump crabmeat
1/2 pound boiled or steamed shrimp, peeled (substitute: 6 ounce can, drained)
Seasoned bread crumbs, for topping
2 tablespoons butter, melted

Steps:

  • Peel and dice eggplant into 1-inch cubes. Boil in enough water to cover with 1 tablespoon salt until tender, about 5 minutes. Drain well and set aside. Saute onion, bell pepper, celery, and garlic in olive oil until very tender. Fold vegetable mixture into eggplant. Add lemon juice, Worcestershire, Lea and Perrins, Creole seasoning, hot red pepper sauce, 1 cup cracker crumbs, Parmesan, salt and cayenne, then eggs. Gently fold in seafood. Place in greased casserole. Top with bread crumbs and melted butter. Bake at 350 degrees for 25 to 30 minutes.

CREOLE EGGPLANT CASSEROLE



Creole Eggplant Casserole image

Eggplant with shrimp, baked with creole seasoning to a bubbly golden brown. A fabulous side dish or a special entree.

Provided by Sweet Daddy D

Categories     Main Dish     Side Dish

Time 1h20m

Number Of Ingredients 10

1 pound medium shrimp
3 medium eggplants (About 4 qts-peeled and cut into small cubes)
8 tablespoons Butter
3 cups yellow onion (About 1 large onion-chopped)
1 bunch green onions (About 1 1/2 cups-chopped)
2 tablespoons garlic (About 3-4 cloves-chopped)
2 cups peeled tomatoes (28 ounce can)
2 tablespoons Creole seasoning (plus some for shrimp)
1/2 cup seasoned bread crumbs
To Taste Kosher Salt and Fresh Ground Pepper

Steps:

  • Peel, clean, devein and rinse shrimp. Depending on the size of the shrimp, they can be chopped into a smaller size if desired. Pat dry with paper towels and place in a bowl. Add a generous sprinkle of creole seasoning, mix well and set aside.
  • Peel the eggplant and cut into small cubes about 1/2 inch square; place in a bowl and mix in a little (not much) kosher salt. Set aside.
  • Chop the yellow onions, green onions and garlic. If using fresh tomatoes, peel them using the boiling water blanch method (see Hints and Tips). Drain the tomatoes if using canned. Measure the butter, creole seasoning and bread crumbs.
  • Melt butter over medium heat in Dutch Oven.
  • Sauté the yellow onions in the butter until starting to clear, about 5 to 8 minutes.
  • Add the garlic and saute until the garlic is aromatic, probably about 2 minutes.
  • Add green onions, salt and pepper and 2 tablespoons of creole seasoning. Mix well and cook about 2 minutes.
  • Crush the tomatoes by hand as you add them to the Dutch oven and mix well. Saute for about 5 minutes.
  • Add the eggplant cubes a little at a time but don't add any of the water that has gathered in the bottom of the bowl. Mix the eggplant cubes and sauteed onions together very well.
  • Lower the temperature to medium, cover the Dutch oven and simmer until the eggplant is starting to soften, about 15 minutes. The eggplant will give off a lot of water that will partially cook off.
  • When soft and starting to reduce, smash down some of the eggplant with a wooden spoon.
  • Add the shrimp and mix well and continue to cook, uncovered, for about 10 or 15 minutes or while the liquid evaporates.
  • Remove from the heat and add the bread crumbs a little at a time and mix well. The eggplant should tighten up a little, but don't over do the bread crumbs. Taste for seasoning.
  • Preheat oven to 350 degrees Fahrenheit.
  • Spread a thin layer of butter inside of an oven proof casserole or baking dish.
  • Pour the eggplant mix into baking dish and spread out softly.
  • Sprinkle a little bread crumbs on top and place about 6 small dots of butter on top
  • Bake in 350 degrees Fahrenheit preheated oven for about 30 minutes or until bubbly on edges and browned a little on top.

Nutrition Facts : Calories 271 kcal, Carbohydrate 25 g, Protein 16 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 173 mg, Sodium 734 mg, Fiber 8 g, Sugar 11 g, ServingSize 1 serving

EGGPLANT CASSEROLE WITH HAM AND SHRIMP



Eggplant Casserole With Ham and Shrimp image

This is a family heirloom recipe passed down from my grandmother to my mother. She recently passed it down to me from her "mental recipe file". I thought it was time to write it down and share with others. I received several ecstatic "thank you" emails from my siblings. All thought this recipe was gone forever.

Provided by creme brulette

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

2 medium eggplants
2 teaspoons salt
4 slices bread (day old)
1 cup water
2 tablespoons olive oil
1 medium onion
1 bell pepper
3 garlic cloves
1 cup ham
1 lb medium raw shrimp, shelled
2 -3 bay leaves
salt
pepper
1 cup breadcrumbs

Steps:

  • Cut eggplants in chunks. Place in pot of boiling water, with 2 teaspoons of salt. Boil until tender. Drain. Rinse with cold water. Remove peel and set aside.
  • Soak bread (I love to use different types, recently used sun-dried tomato bread.yummy) in water. Dice onion, pepper and garlic.
  • Preheat oven to 350 degrees. In large skillet, heat olive oil. Saute onion, bell pepper and garlic until onion is translucent. Add eggplant and saute about 5 minutes. Squeeze water from bread, and add to veggies. Saute 2-3 minutes. Add ham and shrimp. Saute until shrimp turn pink. Salt and pepper to taste. Add bay leaves.
  • Turn into lightly oiled/sprayed casserole pan. Top with bread crumbs. Bake until bubbly and bread crumbs are browned (approx. 25-30 minutes).

Nutrition Facts : Calories 327.5, Fat 9.1, SaturatedFat 1.7, Cholesterol 127.2, Sodium 1492.1, Carbohydrate 35.8, Fiber 8.1, Sugar 7.4, Protein 26.5

EGGPLANT SHRIMP CASSEROLE



Eggplant Shrimp Casserole image

Eggplant and Shrimp are two of my favorite foods. This is one that is very popular with members of my family. I also make a variation of this using lump crab meat which is also to die for delicious.

Provided by Debora Hotard

Categories     Seafood

Time 1h

Number Of Ingredients 12

2 medium eggplants
3 large celery stalks, chopped
4 medium cloves of garlic, minced
2 large eggs, beaten
2 large red onions, chopped
1 large green bell pepper, chopped
1 c bread crumbs, buttered (devided in half)
1 lb peeled, deviened shrimp (chopped into small pieces)
1 tsp louisiana hot sauce
3 Tbsp olive oil
1 1/2 Tbsp butter, cut into tiny cubes
salt and pepper to taste

Steps:

  • 1. Peel eggplants, cut into small pieces, soak in a large bowl of salted water for about 20 minutes. (this will keep the eggplant from turning dark.) While the eggplant are soaking, Bring a large pot of water boiling. Drain the eggplant and boil in the boiling water until tender. Drain eggplant, mash and set aside.
  • 2. Heat oil in 2 quart saucepan, saute chopped onions, celery, bell pepper, and garlic until tender and onions are translucent. Add chopped shrimp and season with salt and pepper to taste.. Let simmer until all the shrimp pieces have turned pink.
  • 3. Remove from fire, add mashed eggplant, 1/2 cup of the bread crumbs, and hot sauce. Add beaten eggs. Mix thouroughly and pour into buttered casserole dish. sprinkle with remaining bread crumbs and dot with butter. Bake at 400 degrees for 30 minutes or until top of casserole is browned and eggs are cooked.

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