Shrimp Stuffed Eggplant Rolls Recipes

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SHRIMP STUFFED EGGPLANT



Shrimp Stuffed Eggplant image

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

1 pound medium shrimp (peeled, de-veined and rinsed)
3-4 whole purple eggplants (See Notes)
4 tablespoons Butter
1 medium yellow onion (chopped)
1/2 medium green pepper (chopped)
2 stalks Celery (chopped)
1 bunch green onions (chopped)
4 cloves garlic (chopped)
1 cup Stock (See notes)
1 cup seasoned bread crumbs
1 tablespoon Worcestershire Sauce
1 teaspoon dry oregano
1 teaspoon dry basil
½ teaspoon dry thyme
1 tablespoon Creole seasoning (plus some for the shrimp)
2 teaspoon kosher salt
2 teaspoon ground black pepper
2 bay leaves

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

STUFFED EGGPLANT WITH SHRIMP AND BASIL



Stuffed Eggplant with Shrimp and Basil image

Basil and shrimp stuffed eggplant is out of this world! Beautiful flavor. Serve as a filling main dish accompanied by orzo and a green salad.

Provided by TRUCKERDOO

Categories     Seafood     Shellfish     Shrimp

Time 1h15m

Yield 2

Number Of Ingredients 9

1 eggplant, halved lengthwise
½ cup olive oil, divided
salt and pepper to taste
8 medium shrimp - peeled, deveined and chopped
⅛ cup chopped fresh basil
2 cloves garlic, chopped
½ cup white wine
1 cup Italian seasoned bread crumbs
½ cup grated Parmesan cheese, divided

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

EGGPLANT STUFFED WITH CREOLE SHRIMP



Eggplant Stuffed With Creole Shrimp image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 2h

Yield Four servings

Number Of Ingredients 16

2 medium eggplants
1 1/2 teaspoons salt
2 teaspoons olive oil
1 red onion, peeled and minced
2 cloves garlic, peeled and minced
1/2 teaspoon cayenne pepper
2 tablespoon fresh thyme leaves
1 bay leaf
1 teaspoon Tabasco sauce
1/2 pound smoked ham, minced
1 red bell pepper, seeded, deveined and diced
1 large ripe tomato, peeled, cored, seeded and diced
1 1/2 pounds medium shrimp, peeled, cleaned and cut into 1/2-inch pieces
1 egg, lightly beaten
1/2 cup dried fine bread crumbs, freshly made
1 teaspoon fresh ground pepper

Steps:

  • Cut the eggplants in half lengthwise. Run a knife around the inside rim of each half, about 1/2 inch from the skin, making a 1-inch deep cut. Scoop out the pulp, dice and place in a large colander. Toss with 1 teaspoon of salt. Set aside to drain for 30 minutes.
  • Preheat the oven to 350 degrees. Wrap the eggplant halves in foil and bake until soft, about 20 to 30 minutes. Set aside to cool.
  • Combine 1 teaspoon of the olive oil, onion, garlic, cayenne pepper, thyme and bay leaf in a nonstick skillet. Cook over medium heat until aromatic, about 5 minutes. Remove the bay leaf. Add the eggplants and Tabasco. Stir. Cook for 3 minutes.
  • Transfer the stuffing to a large bowl. Set aside to cool slightly. Add ham, red pepper, tomato, shrimp, beaten egg and 3/4 cup bread crumbs. Mix well. Season to taste with remaining salt and pepper.
  • Use a spoon to mound the filling into the 4 halves. Sprinkle each with the remaining bread crumbs. Brush the bottom of a baking dish with the remaining oil. Put the halves in a baking dish. Bake about 30 minutes.

Nutrition Facts : @context http, Calories 465, UnsaturatedFat 11 grams, Carbohydrate 37 grams, Fat 18 grams, Fiber 11 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 1801 milligrams, Sugar 14 grams, TransFat 0 grams

SHRIMP STUFFED EGGPLANT (AUBERGINE)



Shrimp Stuffed Eggplant (Aubergine) image

My Dad mailed me this sometime in the 80's along with a story about the grumpiest man in the club restaurant he managed falling in love with this dish. I have modified his recipe some.

Provided by Red_Apple_Guy

Categories     Vegetable

Time 1h

Yield 2 serving(s)

Number Of Ingredients 8

1 medium eggplant, per 2 servings
1 medium onion
1 garlic clove
1/2 cup small raw shrimp
1/4 cup fresh basil, chopped
2 tablespoons breadcrumbs, as needed
salt and pepper
1/2 cup swiss cheese, shredded (optional)

Steps:

  • Cut each eggplant it half, cutting through the stem and down its length.
  • Cut perpendicular (criss-cross) slices in the flesh of the eggplant to within ¼ inch of the shell.
  • Use a spoon to scoop out cubes of eggplant pulp.
  • Place shells in an oven preheated to 350 while preparing the filling or in a shallow pan of boiling water. You want the shells a little tender but not fully cooked when you stuff them.
  • Saute onion and garlic in a little oil in a skillet until transparent but not brown.
  • Add the eggplant pulp and cook until done.
  • Add shrimp and cook for about 5 more minutes.
  • Add basil and enough breadcrumbs until mix is firm but not dry. Salt and pepper to taste. Cheese can be added if desired at this step and grated on top after cooking as well.
  • Stuff shells and put in oven proof dish. Heat in 350 oven until piping hot or freeze.
  • Serve with a salad and good French or Italian bread. Fantastic.

Nutrition Facts : Calories 147.3, Fat 1.4, SaturatedFat 0.3, Sodium 112.1, Carbohydrate 31.6, Fiber 11, Sugar 9.7, Protein 5.5

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