Creole Eggplant Casserole with Shrimp First...you have a beer

My Eggplant Casserole with Gulf Shrimp is a hearty side dish or a

Prepare a baking dish by coating it with nonstick spray. Preheat oven to 350 degrees. Add the sauteed vegetables and shrimp to the eggplant and mix well. Season with the Creole seasoning, salt and.

Shrimp Eggplant Recipe in Creamy Sauce Valentina's Corner

Heat the oil in a large skillet over medium-high heat. Add the eggplant, salt, cayenne, and black pepper. Sauté for 2 to 3 minutes, or until slightly soft. Add the onions, bell peppers, and celery and sauté for 2 to 3 minutes, or until slightly wilted. Add the shrimp, thyme, oregano, and garlic. Stir and cook for about 1 minute, or until the.

Grilled Shrimp and Eggplant With Asian Fish Sauce and Mint Recipe NYT

Stir constantly and cook until shrimp begin to turn pink, about 1 to 2 minutes. Over low heat, add drained eggplant to mixture in skillet and stir until combined. Soak bread pieces in a small amount of water, about 1/4 cup. Squeeze out excess water and add to mixture in skillet. Stir to combine.

Stuff that bugs me, mostly Shrimp and Eggplant Dressing Recipe

2 large eggplants, peeled & cubed. 1 1/2 lbs ground meat. 4 cups shrimp, peeled and deveined. 1 large onion, chopped. 3 beef bouillon cubes. 1 small bell pepper, chopped. 1/2 cup parsley, chopped fine. 3 slices of toasted bread, crumbled. Salt and black pepper to taste.

Creole Eggplant Casserole with Shrimp First...you have a beer

Preheat oven to 400 degrees F. Spray a 2 quart baking dish (or 8×8 inch) with nonstick cooking spray. Cook peeled, diced eggplant in boiling water until fork tender; drain well. In a large bowl, combine cooked eggplant, beaten eggs, crushed crackers, milk, shredded cheese, melted butter and salt and pepper. Pour into prepared baking dish.

Eggplant Casserole with Shrimp and Crabmeat New Orleans Creole Cookery

Step 2. Sprinkle eggplant slices with salt and dust with 1/4 cup flour. Place 3/4 cup oil in large skillet. Heat over medium-high heat. Add garlic cloves; fry garlic until golden. Discard garlic. Fry eggplant slices until golden; do not overcook. Drain thoroughly on paper towels.

Creole Eggplant Casserole with Shrimp First...you have a beer

Peel eggplants and cut into 1-inch cubes. Cook in boiling salted water 10 minutes or until tender. Drain. Cut each shrimp into two or three pieces. Melt butter in a large skillet over medium heat. Add onion, bell pepper and celery; cook until tender, about 5 minutes, stirring occasionally. Add garlic and shrimp and cook until shrimp turn pink.

Creole Eggplant Casserole with Shrimp First...you have a beer

Coat a 2 1/2-quart casserole dish with cooking spray. In a large skillet heat the butter and olive oil over medium-low heat. Add in the onions and cook for 3 minutes or so (don't let them brown). Add in the peppers and garlic and continue to cook for an additional 3 minutes.

Eggplant, Crabmeat & Shrimp Casserole... Food Pinterest

2. Heat oil in 2 quart saucepan, saute chopped onions, celery, bell pepper, and garlic until tender and onions are translucent. Add chopped shrimp and season with salt and pepper to taste.. Let simmer until all the shrimp pieces have turned pink. 3. Remove from fire, add mashed eggplant, 1/2 cup of the bread crumbs, and hot sauce. Add beaten eggs.

Kevin Belton's Cajun shrimp bowl

Directions. 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.

Shrimp & Eggplant Casserole local cajunmeats

The New Orleans Creole Cookery chef shows how he prepares and cooks this classic south Louisiana holiday dish.

Creole Eggplant Casserole with Shrimp First...you have a beer

Cook vegetables until very soft, stirring occasionally, 30 to 45 minutes. Add eggplant, shrimp stock, seasonings, and herbs to the vegetable mixture. Return to a simmer and cook over medium heat.

I Eat La. Recipes for Shrimp and Eggplant Casserole and Persimmon Bars

Drain the mixture and set it aside. In a large skillet, cook celery, onion, and green pepper in butter until tender-crisp. Stir in the eggplant, rice, remaining 1 tsp of salt, garlic powder, and black pepper. Cook for 5 minutes, stirring constantly. Add shrimp, crumbs, and parsley. Turn the mixture into a greased, shallow baking dish.

Pin on KG COOKS All Things Food & Drink!

Preheat the oven to 375 degrees F. In a large saute pan, over medium-high heat, melt the butter. Add the eggplant. Season with salt, cayenne, and black pepper. Saute for 2 minutes. Add the onions, bell peppers and celery. Season with salt and pepper. Saute for 2 to 3 minutes or until wilted. Add the garlic, shrimp and dried herbs.

Creole Eggplant Casserole with Shrimp First...you have a beer

Sauté onions, bell pepper and celery in 1/2 cup butter. Add shrimp and cook approximately 5 minutes. Par boil eggplants in half-pot of water until tender, drain and set aside. Soak toast in 1 cup water (using casserole dish) and break into bite size pieces. Beat 2 eggs and mix well with par boiled and drained eggplant.

Shrimp Stuffed Eggplant (Aubergine) Recipe Recipe

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.