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.
EGGPLANT SHRIMP CASSEROLE
Eggplant and Shrimp are two of my favorite foods. This is one that is very popular with members of my family. I also make a variation of this using lump crab meat which is also to die for delicious.
Provided by Debora Hotard
Categories Seafood
Time 1h
Number Of Ingredients 12
Steps:
- 1. Peel eggplants, cut into small pieces, soak in a large bowl of salted water for about 20 minutes. (this will keep the eggplant from turning dark.) While the eggplant are soaking, Bring a large pot of water boiling. Drain the eggplant and boil in the boiling water until tender. Drain eggplant, mash and set aside.
- 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. Mix thouroughly and pour into buttered casserole dish. sprinkle with remaining bread crumbs and dot with butter. Bake at 400 degrees for 30 minutes or until top of casserole is browned and eggs are cooked.
EGGPLANT CASSEROLE WITH HAM AND SHRIMP
This is a family heirloom recipe passed down from my grandmother to my mother. She recently passed it down to me from her "mental recipe file". I thought it was time to write it down and share with others. I received several ecstatic "thank you" emails from my siblings. All thought this recipe was gone forever.
Provided by creme brulette
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
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).
Nutrition Facts : Calories 327.5, Fat 9.1, SaturatedFat 1.7, Cholesterol 127.2, Sodium 1492.1, Carbohydrate 35.8, Fiber 8.1, Sugar 7.4, Protein 26.5
SHRIMP AND EGGPLANT CASSEROLE RECIPE
Provided by rhongaut
Number Of Ingredients 13
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.
SHRIMP AND EGGPLANT CASSEROLE
Steps:
- 1. In large skillet, cook onions, bell pepper, celery, eggplant and garlic in butter until vegetables are crisp-tender.
- 2. Stir in remaining ingredients except bread crumbs; turn mixture into lightly buttered shallow 2-quart casserole and top with bread crumbs.
- 3. Bake in preheated 350 oven 45 minutes.
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