Shrimp And Eggplant Dressing Recipes

STUFFED EGGPLANT WITH SHRIMP AND BASIL

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.

RAGIN' CAJUN EGGPLANT AND SHRIMP SKILLET

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.

SHRIMP-STUFFED EGGPLANT ROLLS

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.

BAYOU EGGPLANT AND SHRIMP DRESSING

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

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.

SPAGHETTI WITH SHRIMP AND EGGPLANT

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

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.