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.
GRILLED SHRIMP AND EGGPLANT WITH FISH SAUCE AND MINT
The nuoc mam brings out the saline character of the shrimp and seems to heighten the sweetness of the eggplant, while the garlic adds its sharp bite, and the mint a cool freshness.
Provided by Melissa Clark
Categories dinner, easy, main course
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 7
Steps:
- Preheat a grill to medium or the oven to 425 degrees. Toss eggplant with 6 tablespoons oil and 1/2 teaspoon salt. Place in a grill basket, or spread in an even layer on one or two rimmed baking sheets (leave plenty of room between pieces so they can brown). Grill or roast until eggplant softens and browns, about 10 to 20 minutes.
- While eggplant cooks, toss shrimp with remaining 2 tablespoons oil and 1/4 teaspoon salt. Thread shrimp onto skewers if grilling. If roasting, remove baking sheet from oven and add shrimp, stirring well. Return to oven to bake until shrimp is just opaque and eggplant is golden brown, an additional 10 to 12 minutes. Or grill shrimp alongside eggplant until shrimp is cooked and eggplant very soft and brown, 5 to 10 minutes longer.
- Using a mortar and pestle or a heavy knife, pound or mince together the garlic and a pinch of salt until a paste forms (if using a knife, use flat side after garlic is minced). In a bowl or platter, toss shrimp, eggplant, garlic paste, mint and fish sauce together. Serve with mint sprigs for garnish.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 31 grams, Carbohydrate 24 grams, Fat 38 grams, Fiber 11 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 1335 milligrams, Sugar 14 grams, TransFat 0 grams
FLORIBBEAN SHRIMP WITH FRIED EGGPLANT
Floribbean cuisine is America's new and most innovative regional cooking styles. The fresh flavors, combinations, and tastes of Floribbean cuisine are representative of the variety and quality of foods indigenous to Florida. Floribbean cuisine is highly influenced by those of Cuba, Jamaica, Bahamas, Southern, Cajun and Creole. Floribbean cuisine is usually locally grown foods and the fish and seafood of the abundant fresh and salt waters of the area. The roots of Floribbean cuisine trace back to the exploration of the New World by the Spanish.
Provided by Douglas Poe
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Heat canola oil in deep skillet on medium high heat to 350 degrees . Season eggplant slices with salt and pepper. In a small bowl, whisk together eggs and milk to make egg wash.
- Dust eggplant rounds in flour, dip into egg wash and then roll in panko breadcrumbs.
- Fry eggplant about 2 minutes per side until golden brown. Drain and keep warm.
- In a large sauté pan, heat 3 tablespoons olive oil over medium heat.
- Add onion, chopped pepper, celery and garlic; sauté 5 minutes . Add tomatoes and cook until softened.
- Stir in wine, capers, tomato paste and red pepper flakes; bring sauce to a simmer.
- Add shrimp and simmer, covered, for 5 minutes or until shrimp turn pink.
- Add butter and simmer until sauce thickens. Stir in cilantro.
- To serve, arrange fried eggplant slices on serving plate and top with shrimp and Florbbien sauce.
Nutrition Facts : Calories 656.1, Fat 23.7, SaturatedFat 7.4, Cholesterol 326.9, Sodium 1379, Carbohydrate 70, Fiber 11.7, Sugar 8.6, Protein 38.2
SHRIMP-EGGPLANT BEIGNETS WITH REMOULADE SAUCE
A cajun dish. A deep fried yummy Shrimp-Eggplant Beignets served with my sauce. Or use your own sauce. A big hit at my house. Adjust the oil so it not too hot when cooking. The eggplant gives the dough an extra creaminess. Go ahead and salt, rinse and dry your eggplant if you normally do it. I never do and I enjoy the slight bitterness eggplant has. To each your own! ;)
Provided by Rita1652
Categories Vegetable
Time 45m
Yield 4 dozen, 15 serving(s)
Number Of Ingredients 26
Steps:
- Remoulade Sauce-- Whisk together all ingredients. Cover and chill 1 hour.
- Beignets-- Heat 2 tablespoons oil in a large skillet over medium-high heat.
- Add eggplant and next 5 ingredients; cook 5 minutes or until vegetables are tender, stirring occasionally.
- Add shrimp; cook 1 minute.
- Remove from heat, and cool.
- Pour oil to depth of 3 inches in a Dutch oven; heat to 360°F.
- Whisk together eggs and next 3 ingredients; whisk in flour just until moistened.
- Fold in eggplant mixture.
- Drop batter by heaping tablespoonfuls into hot oil.
- Fry beignets, a few at a time, 3 minutes or until golden, turning once.
- Drain on paper towels.
- Serve immediately with Remoulade Sauce.
SHRIMP FLORENTINE
Two of my favorites...shrimp & spinach, topped off with a cream sauce. One of the first recipes I ever made for a boyfriend. The boy is long gone, but I still love the recipe.
Provided by karen
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Thaw and drain spinach.
- Spread spinach in a pie pan and top with shrimp.
- In a saucepan, melt butter and stir in flour.
- Then gradually add milk, wine, scallions.
- Cook on low, stirring
- Add salt, pepper and enough paprika for a rosy color.
- Pour sauce over shrimp and sprinkle with cheese.
- Bake uncovered for 30 minutes or until bubbly.
SHRIMP AND SCALLOPS WITH ASIAN EGGPLANT
Categories Shellfish Stir-Fry Quick & Easy Dinner Basil Seafood Scallop Shrimp Eggplant Fall Cilantro Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- Cut scallion greens into 1-inch lengths, reserving white parts for another use.
- Pat shellfish dry and season with salt and pepper.
- Heat 1 1/2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then stir-fry eggplant with salt and pepper until golden brown on both sides and cooked through (add 1 1/2 tablespoons more oil if eggplant is sticking to skillet). Transfer eggplant to a plate as cooked and keep warm, covered.
- Add 2 tablespoons oil to skillet and sear shrimp and scallops in batches, without crowding, until just cooked through, about 4 minutes. Transfer to plate and keep warm, covered.
- Add water, soy sauce, sugar, and chile paste to skillet and simmer, stirring, until reduced by half. Stir in lime juice.
- Serve shellfish and eggplant with sauce, scallion greens, cilantro, and basil.
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