Shrimp And Eggplant Casserole Recipes

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.

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.

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).

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.

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Place the eggplant in a colander over the sink and salt well; toss and let drain for half an hour to extract the bitterness.
• While the eggplant is draining, prepare the custard; Whisk to combine the milk, egg whites, egg yolk, nutmeg, 1/4 tsp salt and a few grinds of black pepper; stir in half the grated cheeses and set aside.
• Prepare the crumb topping; Place the rice cakes, the remaining cheese, Old Bay seasoning, salt and pepper to taste in the bowl of your food processor, fitted with the steel blade; pulse several times until the mixture is crumbly and combined; set aside.
• Heat a 10" cast iron skillet or other oven-proof baking dish over medium heat on your stovetop.
• Add the grape seed or olive oil to pre-heated skillet; Once the oil is hot but not smoking, add the onions, garlic, and red peppers and saute until the onion is softened (a few minutes).
• Squeeze the eggplant of excess water (but not until it's bone dry) and add it to the onion mixture in the skillet; saute for about 8 minutes until the eggplant is softened.
• Taste for seasoning, adding salt and pepper as needed.
• Add the shrimp and parsley, stir to combine, and saute for 1 minute; definitely don't overdo it here; shrimp are icky when overcooked.
• Pour the custard mixture over the top so it permeates the entire skillet.
• Spread the crumb topping evenly over the top and press gently to set the crumbs.
• Lightly spray the top of the dish with cooking spray and bake for about 30 minutes in the oven, or until the casserole is bubbly and golden on top; Run it under the broiler for a minute or so if need be to get the desired effect on top.
• Let it sit on a wire rack for about 10-15 minutes prior to serving.
• Chef notes: Bread crumbs (or pork rinds for you low-carbers) can be substituted for the rice cakes, although the rice cakes gave a nice light crunch to this dish that I really enjoyed; If you like a more prevalent custard base (the amount here is underwhelming), double the custard ingredients, maybe add 1 T flour, and increase the cooking time accordingly; Old Bay seasoning is a seasoning mix by McCormick; according to their web site,"Old Bay is a zesty blend of a dozen herbs and spices--including celery, bay leaves, ginger, and red pepper--that's perfect for seasoning summer foods, especially seafood"; if you can't get it where you are, look for a copycat recipe by typing"old bay seasoning substitute" at your favorite search engine.