Baked Eggplant With Shrimp Recipes

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BAKED EGGPLANT WITH SHRIMP



Baked Eggplant With Shrimp image

In this recipe the eggplant is stuffed with a mixture of rice and shrimp as well as vegetables, then baked. It comes from "Great Cajun Cooking" dotcom.

Provided by threeovens

Categories     Lunch/Snacks

Time 50m

Yield 2 serving(s)

Number Of Ingredients 13

1/4 cup butter
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup green bell pepper, chopped
1 medium eggplant
1 tablespoon flour
1 teaspoon salt
2 chicken bouillon cubes
1/2 cup boiling water
3/4 cup cooked rice
1/2 lb cooked shrimp, cut into large dice (3 or 4 pieces per shrimp)
2 tablespoons breadcrumbs
1 tablespoon oil

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.

Nutrition Facts : Calories 649.6, Fat 33.8, SaturatedFat 16.1, Cholesterol 300.7, Sodium 3516.3, Carbohydrate 54.3, Fiber 11.1, Sugar 9.6, Protein 33.9

JAPANESE EGGPLANTS WITH SRIRACHA SHRIMP



Japanese Eggplants with Sriracha Shrimp image

Provided by Guy Fieri

Time 1h

Yield 4 servings

Number Of Ingredients 13

4 small Japanese eggplants (about 6 inches)
1 teaspoon olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
1 pound shrimp (21 to 25 count) cleaned, deveined and diced
1/3 cup rice vinegar
1 tablespoon agave syrup
1/2 cup seeded and 1/4-inch diced red bell pepper
1/4 cup diced snow peas
3/4 cup mayonnaise
2 teaspoons Sriracha hot chili sauce
1 teaspoon sweet chili sauce
1 lime, zested and juiced

Steps:

  • Preheat the oven to 325 degrees F.
  • Wash and dry the eggplant, then cut lengthwise in half. With a paring knife, slightly core out some of the seeded area. Drizzle with olive oil. Season with salt and pepper and put on a baking sheet. Bake for 15 minutes.
  • While the eggplants are baking, combine the shrimp with the rice vinegar, agave, red bell peppers and snow peas in a large bowl. Set aside.
  • In a small bowl, combine the mayonnaise, Sriracha, sweet chili sauce, lime zest and lime juice. Set aside.
  • After the eggplants have roasted, carefully fill them with the shrimp mixture. Put them back in the oven until the shrimp are opaque and cooked through, about 15 to 20 minutes.
  • Remove the eggplant from the oven to a serving platter. Drizzle with the Sriracha mayonnaise and serve immediately.

EGGPLANT, CRABMEAT AND SHRIMP CASSEROLE



Eggplant, Crabmeat and Shrimp Casserole image

Provided by Food Network

Categories     main-dish

Time 50m

Number Of Ingredients 20

2 eggplants
1 tablespoon salt
1 medium onion, diced
1 bell pepper, diced
1/2 cup diced celery
2 large cloves garlic, minced
1/4 cup olive oil
1/4 cup lemon juice, freshly squeezed
1 tablespoon Worcestershire sauce
1 tablespoon Lea and Perrins, green label
1/4 teaspoon Creole seasoning
1/2 teaspoon hot pepper sauce
1 sleeve crackers, crushed for crumbs
1/4 cup grated Parmesan cheese
Salt and cayenne pepper, to taste
3 eggs, beaten
1 pound lump crabmeat
1/2 pound boiled or steamed shrimp, peeled (substitute: 6 ounce can, drained)
Seasoned bread crumbs, for topping
2 tablespoons butter, melted

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.

GRILLED SHRIMP AND EGGPLANT WITH FISH SAUCE AND MINT



Grilled Shrimp and Eggplant With Fish Sauce and Mint image

The nuoc mam brings out the saline character of the shrimp and seems to heighten the sweetness of the eggplant, while the garlic adds its sharp bite, and the mint a cool freshness.

Provided by Melissa Clark

Categories     dinner, easy, main course

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 7

2 1/2 pounds eggplant, scrubbed, trimmed and cut into 1-inch chunks
1/2 cup extra virgin olive oil
3/4 teaspoon kosher salt, more as needed
1 pound extra large shrimp, shelled
1 large garlic clove
2 tablespoons chopped fresh mint, plus sprigs for garnish
1 tablespoon nuoc mam or nam pla fish sauce, or to taste

Steps:

  • Preheat a grill to medium or the oven to 425 degrees. Toss eggplant with 6 tablespoons oil and 1/2 teaspoon salt. Place in a grill basket, or spread in an even layer on one or two rimmed baking sheets (leave plenty of room between pieces so they can brown). Grill or roast until eggplant softens and browns, about 10 to 20 minutes.
  • While eggplant cooks, toss shrimp with remaining 2 tablespoons oil and 1/4 teaspoon salt. Thread shrimp onto skewers if grilling. If roasting, remove baking sheet from oven and add shrimp, stirring well. Return to oven to bake until shrimp is just opaque and eggplant is golden brown, an additional 10 to 12 minutes. Or grill shrimp alongside eggplant until shrimp is cooked and eggplant very soft and brown, 5 to 10 minutes longer.
  • Using a mortar and pestle or a heavy knife, pound or mince together the garlic and a pinch of salt until a paste forms (if using a knife, use flat side after garlic is minced). In a bowl or platter, toss shrimp, eggplant, garlic paste, mint and fish sauce together. Serve with mint sprigs for garnish.

Nutrition Facts : @context http, Calories 525, UnsaturatedFat 31 grams, Carbohydrate 24 grams, Fat 38 grams, Fiber 11 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 1335 milligrams, Sugar 14 grams, TransFat 0 grams

RAGIN' CAJUN EGGPLANT AND SHRIMP SKILLET



Ragin' Cajun Eggplant and Shrimp Skillet image

We always have a large summer garden where lots of produce lingers into fall. That's when we harvest our onion, bell pepper, tomatoes and eggplant, the main ingredient of this dish. This recipe turns Cajun with the Holy Trinity (onion, celery and bell pepper), shrimp and red pepper flakes. -Barbara Hahn, Park Hills, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 11

1 medium eggplant, peeled and cut into 1/2-inch cubes
3 tablespoons olive oil
2 celery ribs, diced
1 medium onion, diced
1 small green pepper, seeded and diced
3 plum tomatoes, diced
1 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
12 ounces uncooked shell-on shrimp (31-40 per pound), peeled and deveined
1/2 cup seasoned bread crumbs
1-1/2 cups shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 399 calories, Fat 21g fat (7g saturated fat), Cholesterol 131mg cholesterol, Sodium 641mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 5g fiber), Protein 28g protein.

SHRIMP AND EGGPLANT DRESSING



Shrimp and Eggplant Dressing image

Shrimp and eggplant dressing is a very popular dish in New Orleans. This particular recipe is from Nola Cuisine, an excellent New Orleans cooking blog. Prep time doesn't include time to peel and devein shrimp, as some shell-on shrimp already comes split and deveined.

Provided by Jostlori

Categories     Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 21

1 lb wild caught american gulf shrimp, peeled, deveined, and chopped (Reserve the shells)
1 bay leaf
1 bunch fresh thyme, tied with butchers twine
water, enough to cover the eggplant by 1 inch
1 splash liquid crab boil
4 -5 small eggplants, peeled, enough to yield about 2 1/2-3 Cups Cooked
3 tablespoons unsalted butter
1 large brown onion, finely diced
1 medium green bell pepper, finely diced
4 garlic cloves, minced
2 green onions, sliced thin, keep the green and white parts separate
1 egg, beaten
2 tablespoons fresh thyme, chopped
1 tablespoon Italian parsley, chopped
1 tablespoon fresh basil, chopped
1 cup breadcrumbs (preferably homemade from leftover French bread)
1 cup panko breadcrumbs
1/4 cup parmesan cheese, grated
3 tablespoons butter, melted
1 tablespoon Italian parsley, chopped
1 pinch of salt and a few grinds black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Bring the water to boil in a Dutch Oven. Add the Bay Leaf, bundled Thyme, reserved Shrimp shells, crab boil, any trim from the diced onion, and a handful of Kosher salt. Boil for about 15-20 minutes, skim off the scum from the shrimp shells.
  • Add the Eggplant and reduce to a simmer. Cook until tender about 20 minutes.
  • In the meantime, melt the 3 Tbsp butter in a saute pan. Add the onion, bell pepper, garlic, and a pinch of salt, saute until the onions are translucent, add the chopped Thyme and the chopped shrimp, cook until the shrimp are just cooked through; set aside to cool.
  • When the eggplant is very tender remove with tongs to a colander to cool. When cool, squeeze some of the liquid from it and chop.
  • In a large bowl combine the eggplant, onion & pepper mixture, egg, fresh basil, and parsley, mix ingredients together well. Add the bread crumbs a little at a time until the right consistency is achieved; it should be not too wet, not too dry. Check the seasoning; season to taste with Kosher salt, Cayenne, and black pepper.
  • Add the mixture to a buttered gratin or baking dish. Mix together the topping ingredients, top the shrimp and eggplant dressing with it.
  • Bake in the preheated oven until bubbly and the topping is a nice golden brown.

Nutrition Facts : Calories 654.6, Fat 25.5, SaturatedFat 13.4, Cholesterol 240.7, Sodium 1244, Carbohydrate 78.8, Fiber 22.9, Sugar 18.9, Protein 33.5

EGGPLANT STUFFED WITH CREOLE SHRIMP



Eggplant Stuffed With Creole Shrimp image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 2h

Yield Four servings

Number Of Ingredients 16

2 medium eggplants
1 1/2 teaspoons salt
2 teaspoons olive oil
1 red onion, peeled and minced
2 cloves garlic, peeled and minced
1/2 teaspoon cayenne pepper
2 tablespoon fresh thyme leaves
1 bay leaf
1 teaspoon Tabasco sauce
1/2 pound smoked ham, minced
1 red bell pepper, seeded, deveined and diced
1 large ripe tomato, peeled, cored, seeded and diced
1 1/2 pounds medium shrimp, peeled, cleaned and cut into 1/2-inch pieces
1 egg, lightly beaten
1/2 cup dried fine bread crumbs, freshly made
1 teaspoon fresh ground pepper

Steps:

  • Cut the eggplants in half lengthwise. Run a knife around the inside rim of each half, about 1/2 inch from the skin, making a 1-inch deep cut. Scoop out the pulp, dice and place in a large colander. Toss with 1 teaspoon of salt. Set aside to drain for 30 minutes.
  • Preheat the oven to 350 degrees. Wrap the eggplant halves in foil and bake until soft, about 20 to 30 minutes. Set aside to cool.
  • Combine 1 teaspoon of the olive oil, onion, garlic, cayenne pepper, thyme and bay leaf in a nonstick skillet. Cook over medium heat until aromatic, about 5 minutes. Remove the bay leaf. Add the eggplants and Tabasco. Stir. Cook for 3 minutes.
  • Transfer the stuffing to a large bowl. Set aside to cool slightly. Add ham, red pepper, tomato, shrimp, beaten egg and 3/4 cup bread crumbs. Mix well. Season to taste with remaining salt and pepper.
  • Use a spoon to mound the filling into the 4 halves. Sprinkle each with the remaining bread crumbs. Brush the bottom of a baking dish with the remaining oil. Put the halves in a baking dish. Bake about 30 minutes.

Nutrition Facts : @context http, Calories 465, UnsaturatedFat 11 grams, Carbohydrate 37 grams, Fat 18 grams, Fiber 11 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 1801 milligrams, Sugar 14 grams, TransFat 0 grams

SHRIMP-STUFFED EGGPLANT ROLLS



Shrimp-Stuffed Eggplant Rolls image

A simple baked eggplant stuffed with a shrimp and eggplant stuffing. This is a filling dinner. I don't like to eat the eggplant skins, so I came up with this stuffed recipe.

Provided by Bake4fun

Categories     Seafood     Shellfish     Shrimp

Time 1h20m

Yield 5

Number Of Ingredients 22

3 small eggplants
¾ cup seasoned bread crumbs
¼ cup all-purpose flour
½ teaspoon minced garlic
½ teaspoon minced onion
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried basil
1 egg
2 tablespoons water
2 tablespoons garlic flavored olive oil
1 onion, chopped
1 ½ tablespoons minced garlic
15 peeled and deveined jumbo shrimp
¾ pound chopped raw shrimp
1 pinch garlic powder
1 pinch onion powder
1 teaspoon dried basil
¼ teaspoon crushed red pepper flakes
½ cup dry white wine
½ cup shredded low-fat mozzarella cheese
½ cup seasoned bread crumbs

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Peel 2 of the eggplants and cut lengthwise into 1/4-inch-thick slices. Dice the remaining eggplant and any scraps; soak the diced eggplant in lightly-salted, cold water. Sprinkle the eggplant slices with salt and set aside as you prepare the remaining ingredients.
  • Pour 3/4 cup of seasoned breadcrumbs into a bowl; set aside. Stir together the flour, 1/2 teaspoon minced garlic, 1/2 teaspoon minced onion, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon basil in a bowl; set aside. Beat the egg with 2 tablespoons of water in a separate bowl. Rinse the salt off of the eggplant slices and wipe off excess water. Coat the eggplant slices in the flour mixture, dip into the egg, and press into the bread crumbs. Place the eggplant slices onto the prepared baking sheet.
  • Bake in the preheated oven until the eggplant slices are golden brown and tender, about 10 minutes. Turn once as they cook to brown both sides; set aside and allow to cool until you can easily handle.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in 1 chopped onion and 1 1/2 tablespoons minced garlic; cook and stir until the onion is soft and translucent, about 5 minutes. Add the whole jumbo shrimp and cook until pink and no longer translucent in the center, about 5 minutes. Remove the shrimp and set aside. Stir the diced shrimp into the skillet and cook until no longer translucent. Season with 1 pinch garlic powder, 1 pinch onion powder, 1 teaspoon basil, red pepper flakes, and the white wine. Drain the water from the diced eggplant and squeeze out the excess water. Stir the eggplant into the shrimp mixture and bring to a boil. Reduce heat to medium, cover, and cook until the eggplant is soft, about 10 minutes; stir in the mozzarella cheese and 1/2 cup of bread crumbs until the cheese has melted.
  • To assemble, place one jumbo shrimp onto the center of each eggplant slice. Spoon about 2 tablespoons of the stuffing over each jumbo shrimp. Fold the ends of the eggplant over the stuffing and secure with toothpicks. Place the eggplant rolls onto the baking sheet.
  • Bake in the preheated oven until the eggplant rolls are hot in the center, about 5 minutes. Remove the toothpicks before serving.

Nutrition Facts : Calories 452.5 calories, Carbohydrate 42 g, Cholesterol 307.7 mg, Fat 11.9 g, Fiber 9.2 g, Protein 40.8 g, SaturatedFat 3.1 g, Sodium 944 mg, Sugar 8.1 g

STUFFED EGGPLANT WITH SHRIMP AND BASIL



Stuffed Eggplant with Shrimp and Basil image

Basil and shrimp stuffed eggplant is out of this world! Beautiful flavor. Serve as a filling main dish accompanied by orzo and a green salad.

Provided by TRUCKERDOO

Categories     Seafood     Shellfish     Shrimp

Time 1h15m

Yield 2

Number Of Ingredients 9

1 eggplant, halved lengthwise
½ cup olive oil, divided
salt and pepper to taste
8 medium shrimp - peeled, deveined and chopped
⅛ cup chopped fresh basil
2 cloves garlic, chopped
½ cup white wine
1 cup Italian seasoned bread crumbs
½ cup grated Parmesan cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; set aside.
  • Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper. Pour in wine, and cook 5 minutes.
  • Transfer to a large bowl, and mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
  • Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

Nutrition Facts : Calories 923.9 calories, Carbohydrate 59.1 g, Cholesterol 53.7 mg, Fat 63.5 g, Fiber 11.3 g, Protein 22.6 g, SaturatedFat 11.1 g, Sodium 2380.3 mg, Sugar 9.2 g

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2017-04-22 Instructions. Lightly fry eggplant in 6 Tbsp oil till slightly browned and softened. Drain on paper towels and set aside. Leave 1 Tbsp oil in the wok or pan. Stir-fry garlic till fragrant. Add drained shrimp and stir-fry till fragrant. Mix dark soy sauce, sesame oil, sugar and chicken powder in ¼ cup of water.
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HOW TO MAKE SHRIMP STUFFED EGGPLANT | FIRST...YOU HAVE A BEER
2020-05-21 Place the eggplant, cut side down on a baking rack and place in a preheated 400 degree (F) oven for 30 to 40 minutes or until the eggplant meat is soft. Allow the eggplants to cool. Scoop out the pulp, leaving about ¼ inch of the shell-resembling a little boat. Chop the scooped-out eggplant and set aside.
From sweetdaddy-d.com


SHEET PAN BAKED EGGPLANT PARMESAN - MEDITERRANEAN LIVING
Instructions. Preheat oven to 425 F. Dip the eggplant in egg, then breadcrumb and lay on sheet pan evenly. Bake for 15 minutes. Remove sheet pan and lower heat to 350 F. Flip each eggplant over but don't return to oven yet. Spread a little sauce on each eggplant. Put a …
From mediterraneanliving.com


FOOD LUST PEOPLE LOVE: CAJUN SHRIMP EGGPLANT CASSEROLE
2014-05-11 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.
From foodlustpeoplelove.com


BAKED SHRIMP WITH BUTTER, GARLIC, AND PARMESAN - HEALTHY RECIPES …
2021-08-15 Preheat your oven to 400 degrees F. Arrange the shrimp in a single layer on a large rimmed broiler-safe baking sheet. Pour the melted butter on top of the shrimp and toss to coat. Sprinkle the shrimp with the kosher salt, black pepper, garlic …
From healthyrecipesblogs.com


SHRIMP AND EGGPLANT STIR FRY – LOLA KUSINERA
2018-01-17 Instructions. In a large pan or a wok, heat 1/4 cup cooking oil over medium high heat. Add the eggplant and stir fry until tender. Set aside. Saute ginger, garlic and onions in 2 tbs. cooking oil until fragrant over medium heat. Add shrimp, stir fry and cook for few minutes.
From lolakusinera.com


SHRIMP STUFFED EGGPLANT – MARISOL COOKS
2020-05-12 Drizzle the eggplant shells with olive oil and season with salt and pepper. Bake for 40-45 min or until tender. In a large nonstick pan, sautee the chopped eggplant with 1 teaspoon of olive oil and season with salt and pepper. Once it starts to change color, add 1/4 cup water, cover and cook for 10 min. Until completely tender.
From marisolcooks.com


THAI SHRIMP AND EGGPLANT STIR-FRY RECIPE | MYRECIPES
In a 12-inch nonstick skillet, heat 1 Tbsp. oil over medium-high heat until very hot; swirl to coat skillet. Add shrimp and stir-fry until just pink, about 3 minutes. Transfer to a medium bowl. Add 2 tsp. oil and half of eggplant to skillet. Cook, undisturbed, for …
From myrecipes.com


SHRIMP WITH EGGPLANT - THERESCIPES.INFO
Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper. Pour in wine, and cook 5 minutes. Step 3. Transfer to a large bowl, and mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil.
From therecipes.info


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