Shrimp And Eggplant Dressing Recipes

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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

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-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

BAYOU EGGPLANT AND SHRIMP DRESSING



Bayou Eggplant and Shrimp Dressing image

A dressing recipe from my FIL's collection. I haven't tried this one yet. Posting for safe keeping and cooler weather. Make the cornbread the night before, crumble it, and set it out to dry overnight.

Provided by ratherbeswimmin

Categories     Oven

Time 2h3m

Yield 14 cups

Number Of Ingredients 14

3 tablespoons olive oil
1 large onion, chopped
2 stalks celery, with leaves, chopped
1 medium red bell pepper, chopped
2 -3 garlic cloves, minced
1 1/2 lbs eggplants, cut into 1 inch cubes
1 lb medium shrimp, peeled, deveined, and coarsely chopped
1 tablespoon cajun seasoning
10 cups coarsely crumbled cornbread (dried overnight)
1/3 cup chopped fresh parsley
3 eggs, beaten
1 -1 1/2 cup chicken broth (or as needed) or 1 -1 1/2 cup turkey broth (or as needed)
3/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste

Steps:

  • Heat the oil (medium heat) in a large non-stick skillet.
  • Add in the onion, celery, bell pepper, and garlic.
  • Saute/stir for 5 minutes or until the onion is soft.
  • Add in the eggplant, stir to combine.
  • Cover and continue to cook for 8-10 minutes or until the eggplant is tender; stir frequently.
  • Add in the shrimp and Cajun seasoning; cook/stir for 2-3 minutes or until the shrimp are pink.
  • Put the shrimp mixture into a large mixing bowl; add in the crumbled cornbread and parsley.
  • Gradually stir in the eggs and approximately 1 cup broth, until the mixture is evenly moist but not soggy.
  • Season to with salt and pepper to taste.
  • Transfer mixture to a buttered casserole dish; drizzle with 1/2 cup broth.
  • Cover and bake in a 350° oven for about 30 minutes; uncover the last 15 minutes of cooking time if you want a crusty dressing.

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

SPAGHETTI WITH SHRIMP AND EGGPLANT



Spaghetti With Shrimp and Eggplant image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds medium-size shrimp
1 eggplant, about 1 pound
4 tablespoons olive oil
1 tablespoon finely chopped garlic
4 cups imported canned crushed tomatoes
1 teaspoon honey
1/4 teaspoon hot red pepper flakes
1/4 cup coarsely chopped fresh basil or Italian flat parsley
Salt and freshly ground pepper to taste
4 quarts water
3/4 pound spaghetti
3/4 cup grated Parmesan cheese, optional

Steps:

  • Peel and devein the shrimp and set aside.
  • Trim the ends of the eggplant and peel it. Cut into 1/2-inch cubes.
  • Heat 1 tablespoon of the oil in a saucepan and add the garlic. Cook, stirring, without browning. Add the tomatoes, honey, pepper flakes, basil, salt and pepper. Stir to blend, cover and simmer, stirring frequently, about 15 minutes.
  • Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot add the eggplant, salt and pepper. 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. Add the shrimp to the sauce, blend well and cook for 1 minute. Keep warm.
  • Meanwhile, salt the water and bring to a boil in a kettle. Add the spaghetti and cook to the desired degree of doneness.
  • Drain the spaghetti and return it to the kettle. Add the shrimp and eggplant mixture, toss well and serve immediately with cheese if desired.

ALEX PATOUT'S EGGPLANT DRESSING



Alex Patout's Eggplant Dressing image

Provided by Marian Burros

Categories     side dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 17

1 pound raw shrimp
3/4 pound butter
3 medium-large onions, finely chopped
2 green peppers, finely chopped
1 stalk celery, finely chopped
4 large eggplants
3/4 teaspoon cayenne
3/4 teaspoon white pepper
3/4 teaspoon black pepper
Salt to taste
3 dashes hot pepper sauce
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 pound crab meat
1/4 cup each chopped green onion and parsley
1 cup oil, approximately

Steps:

  • Peel shrimp; set aside. Cover shells with 2 cups water; boil to reduce to 1 cup. Strain; set stock aside.
  • Heat butter in large skillet; add onion, peppers and celery. Cook slowly, 15 minutes, until mixture is very soft.
  • Peel and cut two eggplants into 3/4-inch cubes; place in saucepan with water to cover half way up eggplant. Cook until eggplant is tender, about 7 minutes; drain to remove as much water as possible; puree.
  • Add eggplant, stock and seasonings to sauteed vegetables; cook over medium-low heat about 20 minutes.
  • Add shrimp; cook 7 to 10 minutes over moderately high heat until shrimp are pink. Add crab meat; heat through.
  • Stir in green onion and parsley.
  • Peel and slice remaining eggplant into 12 1/2-inch-thick slices. Brown in hot oil. Repeat until all slices are done. Drain.
  • Serve dressing over slices of fried eggplant.

Nutrition Facts : @context http, Calories 732, UnsaturatedFat 36 grams, Carbohydrate 27 grams, Fat 63 grams, Fiber 12 grams, Protein 21 grams, SaturatedFat 24 grams, Sodium 1359 milligrams, Sugar 15 grams, TransFat 2 grams

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Top Asked Questions

How to cook eggplant and shrimp together?
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.
What is seafood and eggplant dressing?
Seafood and Eggplant Dressing, a breaded seafood dressing, sometimes referred to as a casserole, made with fresh shrimp, crabmeat and eggplant. I was introduced to eggplant by my first mother-in-law.
How do you turn eggplant into Cajun food?
This recipe turns Cajun with the Holy Trinity (onion, celery and bell pepper), shrimp and red pepper flakes. —Barbara Hahn, Park Hills, Missouri 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°.
How to cook eggplant parmesan in a pan?
Heat the oil in a large skillet over medium-high heat. Add the eggplant, salt, cayenne, and black pepper. Sauté for 2 to 3 minutes, or until slightly soft. Add the onions, bell peppers, and celery and sauté for 2 to 3 minutes, or until slightly wilted.

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