SHRIMP STUFFED EGGPLANT
If you can't find eggplant, this is wonderful in zucchini, too!
Provided by b-boo
Categories Fruits and Vegetables Vegetables Eggplant
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Scoop the pulp from each eggplant, reserving the shells. Place pulp into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and transfer eggplant to a large bowl.
- Heat olive oil in a skillet over medium heat; cook and stir onion and bell pepper until tender, 5 to 10 minutes. Add shrimp; cook and stir until cooked through and pink, 3 to 5 minutes. Remove skillet from heat.
- Mash eggplant thoroughly; add shrimp mixture, tomatoes, butter, and egg and mix well. Stuff eggplant shells with eggplant-shrimp mixture; season with salt and pepper. Top each stuffed eggplant with Cheddar cheese. Place stuffed eggplant in a baking dish.
- Bake in the preheated oven until filling is cooked through and cheese is bubbling, 20 to 30 minutes.
Nutrition Facts : Calories 521.2 calories, Carbohydrate 24.2 g, Cholesterol 222.9 mg, Fat 36.2 g, Fiber 12.6 g, Protein 29.3 g, SaturatedFat 20.4 g, Sodium 520.1 mg, Sugar 10.7 g
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
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
EGGPLANT, CRABMEAT AND SHRIMP CASSEROLE
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.
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.
EGGPLANT STUFFED WITH CREOLE SHRIMP
Provided by Molly O'Neill
Categories dinner, project, main course
Time 2h
Yield Four servings
Number Of Ingredients 16
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
ALMA FRITCHIE'S SHRIMP-STUFFED EGGPLANT
Steps:
- Preheat oven to 375 degrees. Cut eggplant in half lengthwise. Scoop out pulp (reserve), leaving about 1/2" inside the skin. Parboil the shells 5 minutes. Drain, reserve. Chop eggplant pulp. Saute pulp with mushrooms and onion in butter over a medium heat for 10 minutes, stirring occasionally. Add salt, pepper and shrimp; mix well. Pile shrimp mixture into eggplant shells. Mix breadcrumbs and Parmesan cheese; sprinkle on shrimp. Bake 25 minutes and serve.
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.
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