Shrimp and Eggplant Casserole Recipe Shrimp and eggplant casserole
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.
Mississippi Gulf Shrimp and Eggplant Casserole Great American Publishers
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.
I Eat La. Recipes for Shrimp and Eggplant Casserole and Persimmon Bars
3 large purple or 5 medium pink eggplants 1 stick butter, unsalted 1 cup onions, finely diced 3/4 cup celery, finely diced 1/2 cup bell pepper, finely diced 1/4 cup parsley, minced 4 cloves garlic.
Pin on KG COOKS All Things Food & Drink!
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.
Creole Eggplant Casserole with Shrimp First...you have a beer
Preheat oven to 350˚F. Heat the oil in a large pot over medium heat. Add the onion, bell pepper, celery, and garlic and sauté for 4 to 5 minutes. As the onion becomes translucent, add the tasso and continue to saute for 1 to 2 minutes more. Add the eggplant, chicken stock, and shrimp. Mix thoroughly and remove from the heat.
Creole Eggplant Casserole with Shrimp First...you have a beer
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
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.
Gulf Shrimp, Crab and Eggplant Casserole Flickr Photo Sharing!
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.
Creole Eggplant Casserole with Shrimp First...you have a beer
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.
How to Make Shrimp Stuffed Eggplant 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.
Shrimp Eggplant Recipe in Creamy Sauce Valentina's Corner
Tip the onion, bell pepper, celery and garlic into the bacon pan and sauté until they are all soft. Drizzle in a little olive oil if the pan seems dry. Preheat your oven to 350°F or 180°C and grease a large casserole dish with a little olive oil. Drain the eggplant in a colander and add it to the bacon pan.
Shrimp Eggplant Recipe in Creamy Sauce Valentina's Corner
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
Instructions. Butter or spray a 9 x 9 inch (1-1/2 quart) baking dish; set aside. Peel the eggplant and cut into chunks. Add kosher salt to a large pot halfway filled with water, stir, add eggplant and let soak in the water for 30 minutes, drain and set aside. Meanwhile, cook bacon until crisp, reserving the bacon drippings.
Eggplant Casserole with Shrimp and Crabmeat New Orleans Creole Cookery
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.
My Eggplant Casserole with Gulf Shrimp is a hearty side dish or a
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.
Shrimp Stuffed Eggplant (Aubergine) Recipe Recipe
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.