Eggplant Stuffed With Creole Shrimp Recipes

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SHRIMP STUFFED EGGPLANT



Shrimp Stuffed Eggplant image

Shrimp Stuffed Eggplant-hollow out an eggplant into a little boat, smother the eggplant pulp with the Holy Trinity and creole seasonings, add some shrimp. Stuff it all back into the eggplant shell and bake it to a golden brown!

Provided by Sweet Daddy D

Categories     Main Dish

Time 1h30m

Number Of Ingredients 18

1 pound medium shrimp (peeled, de-veined and rinsed)
3-4 whole purple eggplants (See Notes)
4 tablespoons Butter
1 medium yellow onion (chopped)
1/2 medium green pepper (chopped)
2 stalks Celery (chopped)
1 bunch green onions (chopped)
4 cloves garlic (chopped)
1 cup Stock (See notes)
1 cup seasoned bread crumbs
1 tablespoon Worcestershire Sauce
1 teaspoon dry oregano
1 teaspoon dry basil
½ teaspoon dry thyme
1 tablespoon Creole seasoning (plus some for the shrimp)
2 teaspoon kosher salt
2 teaspoon ground black pepper
2 bay leaves

Steps:

  • Slice whole eggplant lengthwise. Cut a cross-hatch in the eggplant with a sharp utility knife and brush some olive oil over the eggplant. (See Recipe Notes)
  • 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.
  • Peel, de-vein and rinse the shrimp, then pat dry with paper towels.
  • Chop about ¾ of the shrimp into small pieces, leave the remainder whole.
  • Mix with some creole seasoning and set aside.
  • Heat butter in a dutch oven over medium-high heat until bubbly.
  • Saute the onions, bell peppers and celery in the butter until beginning to caramelize, about 8 to 10 minutes.
  • Add the garlic and green onions and saute until aromatic, about 2 minutes.
  • Mix in about half of the Herb and Spice Blend and the bay leaves. Saute for about 2 minutes.
  • Add in the chopped eggplant; reduce heat to medium, cover the dutch oven and slow simmer about 10 to 15 minutes.
  • Add the Worcestershire sauce and the stock, uncover and simmer for about 15 to 20 minutes until the eggplant is very soft and mash-able. (See Recipe Notes)
  • Add in the shrimp, mix well and saute until the shrimp start to turn pink, simmer about 5 to 10 minutes.
  • Stir in the breadcrumbs, starting with about half and adding more until you have the consistency of a filling.
  • Add in the rest of the Herb and Spice Blend, mix well.
  • Remove the Dutch oven from the heat, cover and let sit for about 5 minutes.
  • Remove the lid and allow the eggplant to cool about 15 minutes before stuffing. Remove bay leaves.
  • Preheat the oven to 350 degrees.
  • With a spatula or wooden spoon, stuff the eggplant mixture into the eggplant halves, pushing to fill all the voids.
  • Once all the filling has been used, sprinkle some bread crumbs on top and place 2 or 3 small tabs of butter on top of each.
  • Place in the 350-degree oven and Bake until browning on top,

Nutrition Facts : Calories 260 kcal, Carbohydrate 21 g, Protein 20 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 212 mg, Sodium 1795 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

MOM'S STUFFED EGGPLANT



Mom's Stuffed Eggplant image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 large eggplant
3 tablespoons extra-virgin olive oil, divided
1/2 pound ground beef
Salt and freshly ground black pepper
1 onion, small diced
1 red pepper, small diced
3 cloves garlic, minced
1/2 cup freshly chopped parsley leaves
1/2 cup freshly chopped basil leaves, chopped
1 1/4 cup grated Pecorino Romano, divided
1/4 cup bread crumbs
1 egg
2 chopped tomatoes

Steps:

  • Preheat oven to 350 degrees F.
  • Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
  • Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
  • In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
  • Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
  • Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.

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.

STUFFED EGGPLANT



Stuffed Eggplant image

So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!

Provided by Elaina

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 9

1 eggplant, halved lengthwise
salt and pepper to taste
½ cup olive oil, divided
1 pound sweet Italian sausage, casings removed
2 cloves garlic, chopped
2 tablespoons chopped fresh parsley
½ cup white wine
2 cups 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. Season shells with salt and pepper, and coat with some olive oil; set aside.
  • Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. 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 976.5 calories, Carbohydrate 51.6 g, Cholesterol 97.9 mg, Fat 69.7 g, Fiber 7.7 g, Protein 31 g, SaturatedFat 19.6 g, Sodium 2082.4 mg, Sugar 7.1 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

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

CREOLE STUFFED EGGPLANT (AUBERGINE)



Creole Stuffed Eggplant (Aubergine) image

I love eggplant, and am always looking for delicious new ways of preparing them. Here's an interesting recipe for stuffing the purple beauties! :)

Provided by Julesong

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 teaspoon olive oil
3 tablespoons chopped fresh basil
1 large onion, finely chopped
1/4 cup chopped fresh parsley
1/2 stalk celery, chopped fine (or more, to taste)
1/2 teaspoon dried thyme
3 garlic cloves, minced
1/4 teaspoon cayenne pepper, to taste
1 cup diced green bell pepper (or red or yellow or orange bell pepper or combination, if you prefer)
1/2 cup Italian breadcrumbs
4 tablespoons melted butter
2 medium eggplants

Steps:

  • Preheat oven to 375 degrees F.
  • Heat the butter and olive oil together in large skillet.
  • Add the onion, celery, and garlic and saute over low heat until the onion is translucent.
  • Add the diced bell pepper and continue to saute until the onion is golden.
  • In the meantime, stem the eggplants and cut them in half lengthwise.
  • With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp.
  • Leave a sturdy shell of about 1/4" all around.
  • Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs.
  • Add a bit of water, just enough to keep the mixture moist.
  • Simmer, covered, over low heat until the eggplant is tender, stirring occasionally.
  • Stir in the bread crumbs.
  • Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other.
  • Stuff the eggplant shells with the sauteed mixture, then drizzle them with 2 tablespoons of melted butter apiece.
  • Bake at 375 degrees F for 30-40 minutes, or until the shells are tender but not collapsed.
  • Serve with a bit of grated Parmesan for garnish.
  • Note: if you do not like green bell pepper, you might want to try substituting with orange, yellow, or red bell pepper.

EGGPLANT CREOLE



Eggplant Creole image

Make and share this Eggplant Creole recipe from Food.com.

Provided by GG 38966

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

1 medium onion (diced)
1/2 bell pepper (chopped)
2 celery ribs (chopped)
2 garlic cloves (minced)
1 lb eggplant (diced into 1/2 inch cubes)
15 ounces tomatoes
2 tablespoons tomato paste
1 cup vegetable broth
2 teaspoons parsley (minced)
1 teaspoon thyme
1 teaspoon hot sauce (more or less to taste)
1/8 teaspoon rep pepper
1/8 teaspoon white pepper
1/4 teaspoon celery seed
1/4 teaspoon pepper (more or less to taste)
1/2 teaspoon powdered nori
1/4 teaspoon salt (more or less to taste)

Steps:

  • Sauté onion, bell pepper, celery, and garlic in a large skillet over medium heat for about 3 minutes, adding water if necessary to prevent sticking. Add eggplant and sauté for 5 more minutes.
  • Add remaining ingredients, reduce heat, and cook until eggplant is completely tender, about 20-30 minutes. Serve over rice, garnished with additional parsley.

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Top Asked Questions

How to cook Creole eggplant with shrimp?
Creole Eggplant With Shrimp. Preheat oven to 350˚F. Heat the oil in a large pot over medium heat. Add the onion, bell pepper, celery and garlic and saute 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.
What is the best way to cook shrimp and eggplant paratha?
Directions. 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...
What do you do with stuffed eggplant?
Shrimp Stuffed Eggplant-hollow out an eggplant into a little boat and smother the eggplant pulp with the Holy Trinity and creole seasonings, add some shrimp and bake it to a golden brown! Sometimes called an Eggplant Pirogue, Stuffed Eggplant epitomizes Cajun and Creole cuisines. Talk about good!
What kind of shrimp goes with eggplant?
Its versatility allows it to be used in appetizers, main dishes, side dishes and even in desserts. Given the legendary bounty of Louisiana's fresh and saltwater seafood, fresh Gulf shrimp are a natural partner for eggplant's unique taste and texture.

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