Ragin Cajun Eggplant And Shrimp Skillet Food

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.

RAGIN CAJUN SHRIMP

Steps:

• Combine shrimp with all of the above ingredients in a large bowl.
• Stir to coat shrimp.
• Refrigerate covered for two hours, stir occasionally.
• Soak bamboo skewers in ice water for 2 hours to prevent their burning.
• Preheat grill.
• Drain shrimp, reserving marinade.
• Thread shrimp on skewers.
• Grill just until shrimp turn pink, basting with marinade.
• Serve immediately.

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.