Eggplant Shrimp Casserole Food

EGGPLANT CASSEROLE WITH HAM AND SHRIMP

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).

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.

CREOLE EGGPLANT CASSEROLE

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.

BAKED EGGPLANT WITH SHRIMP

Steps:

• In a large skillet, heat butter over medium low heat; saute onions, celery, and green pepper until they begin to soften, about 5 minutes.
• Meanwhile, cut eggplant in half, lengthwise, and scoop out the flesh, leaving about 1/4-inch next to the skin; cut the flesh into 1/2-inch cubes.
• Blend the flour with the butter and vegetables in the skillet to form a roux; season with salt.
• Add the eggplant cubes, cover, and cook over medium heat for about 5 minutes.
• Dissolve the bouillon cubes in the boiling water, then pour into the skillet; add the rice and shrimp and toss.
• Continue to cook, stirring occasionally, until the shrimp is cooked through and opaque.
• Fill the scooped out eggplant shells with the rice and shrimp mixture.
• Combine the bread crumbs with the oil and sprinkle on top of the rice and shrimp mixture.
• Place in a shallow baking dish and bake at 375 degrees F until bread crumbs are golden brown, 20 to 30 minutes.

RAGIN' CAJUN EGGPLANT AND SHRIMP SKILLET

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.

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.

SHRIMP AND EGGPLANT CASSEROLE RECIPE

Steps:

• Peel eggplant and cut into squares. Boil in water with salt until soft. Remove and mash. Set aside. In a large skillet over a medium fire heat olive oil and cook onions, celery, and green pepper until soft. Add raw shrimp an cook until pink. Add eggplant to this mixture. Add worchestershire sauce, garlic powder, Tony Chachere seasoning, salt and pepper to this mixture. Stir and cook through. Pour mixture into bowl and add french bread pieces. Add one cup bread crumbs and one cup mozzarella cheese and mix thoroughly. Transfer mixture into 9 x 13" baking dish and top with remaining bread crumbs and mozzarella cheese and dot with butter. Bake at 350 F for 15 minutes.