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.
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.
SHRIMP AND EGGPLANT DRESSING
Shrimp and eggplant dressing is a very popular dish in New Orleans. This particular recipe is from Nola Cuisine, an excellent New Orleans cooking blog. Prep time doesn't include time to peel and devein shrimp, as some shell-on shrimp already comes split and deveined.
Provided by Jostlori
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F.
- Bring the water to boil in a Dutch Oven. Add the Bay Leaf, bundled Thyme, reserved Shrimp shells, crab boil, any trim from the diced onion, and a handful of Kosher salt. Boil for about 15-20 minutes, skim off the scum from the shrimp shells.
- Add the Eggplant and reduce to a simmer. Cook until tender about 20 minutes.
- In the meantime, melt the 3 Tbsp butter in a saute pan. Add the onion, bell pepper, garlic, and a pinch of salt, saute until the onions are translucent, add the chopped Thyme and the chopped shrimp, cook until the shrimp are just cooked through; set aside to cool.
- When the eggplant is very tender remove with tongs to a colander to cool. When cool, squeeze some of the liquid from it and chop.
- In a large bowl combine the eggplant, onion & pepper mixture, egg, fresh basil, and parsley, mix ingredients together well. Add the bread crumbs a little at a time until the right consistency is achieved; it should be not too wet, not too dry. Check the seasoning; season to taste with Kosher salt, Cayenne, and black pepper.
- Add the mixture to a buttered gratin or baking dish. Mix together the topping ingredients, top the shrimp and eggplant dressing with it.
- Bake in the preheated oven until bubbly and the topping is a nice golden brown.
Nutrition Facts : Calories 654.6, Fat 25.5, SaturatedFat 13.4, Cholesterol 240.7, Sodium 1244, Carbohydrate 78.8, Fiber 22.9, Sugar 18.9, Protein 33.5
SHRIMP STUFFED EGGPLANT (AUBERGINE)
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
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
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
SPAGHETTI WITH SHRIMP AND EGGPLANT
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Peel and devein the shrimp and set aside.
- Trim the ends of the eggplant and peel it. Cut into 1/2-inch cubes.
- Heat 1 tablespoon of the oil in a saucepan and add the garlic. Cook, stirring, without browning. Add the tomatoes, honey, pepper flakes, basil, salt and pepper. Stir to blend, cover and simmer, stirring frequently, about 15 minutes.
- Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot add the eggplant, salt and pepper. Cook the eggplant, tossing, until it is nicely browned. Drain and add the eggplant to the tomato sauce. Stir and cover and cook for 15 minutes or until well blended with the sauce.
- Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper. Cook over high heat for 1 minute, stirring. Add the shrimp to the sauce, blend well and cook for 1 minute. Keep warm.
- Meanwhile, salt the water and bring to a boil in a kettle. Add the spaghetti and cook to the desired degree of doneness.
- Drain the spaghetti and return it to the kettle. Add the shrimp and eggplant mixture, toss well and serve immediately with cheese if desired.
SPAGHETTI WITH SHRIMP AND EGGPLANT (AUBERGINE)
Make and share this Spaghetti With Shrimp and Eggplant (Aubergine) recipe from Food.com.
Provided by Julesong
Categories Spaghetti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Salt the water and bring to a boil in a kettle; add the spaghetti and cook to the desired degree of doneness and/or according to package directions, then drain and set aside.
- While pasta is cooking, peel and devein the shrimp and set aside.
- Trim the ends of the eggplant and peel it.
- Cut into 1/2 inch cubes.
- Heat 1 tablespoon of the oil in a saucepan and add the garlic.
- Cook, stirring, without browning.
- Add the tomatoes, honey, pepper flakes, basil (flat Italian parsley can be substituted), salt and pepper.
- Stir to blend, cover and simmer, stirring frequently, about 15 minutes.
- Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot, add the eggplant, salt and pepper.
- Cook the eggplant, tossing it, until it's nicely browned.
- Drain and add the eggplant to the tomato sauce.
- Stir and cover and cook for 15 minutes or until well blended with the sauce.
- Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper.
- Cook over high heat for one minute, stirring.
- Add the shrimp to the sauce, blend well and cook for one minute.
- Toss the cooked and drained spaghetti with the shrimp and eggplant mixture, and serve immediately with parmesan cheese.
PIQUANT CRAB AND EGGPLANT (AUBERGINE) DRESSING
This is a cajun recipe that I originally found somewhere on the 'net but have made some modifications. I serve this as a side-dish, but it could probably be used as a main dish as well. Recipe is very spicy, feel free to adjust to your own preference.
Provided by FlemishMinx
Categories Crab
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Melt the butter in a Dutch oven or other large heavy pot.
- Add onions, peppers and celery.
- Cook until the vegetables are very soft, stirring occasionally, about 30 minutes.
- Meanwhile, peel the eggplants and cut into 1-inch cubes.
- Place them in a pot and cover with water.
- Bring to boil and boil slowly for a few minutes, just until they are tender.
- Drain well and puree until smooth in a food processor or blender.
- Add the eggplant puree, seasonings, herbs and the juice from the canned crab (if any) to the vegetable mixture, return to simmer and cook over medium heat for 10 minutes, stirring occasionally.
- Add the crab meat (picked over of course to remove any shell) and cook just long enough to heat through.
- Remove from heat.
- Stir in the green onions and the parsley.
- Spoon the hot mixture into a casserole or individual ramekins, if desired.
- Sprinkle generously with Parmesan cheese and bread crumbs.
- Place under broiler just long enough for cheese to melt, and serve immediately.
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