Shrimp Quiche Recipe Recipe For Eggplant Recipe For Deviled

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CREOLE EGGPLANT CASSEROLE



Creole Eggplant Casserole image

Eggplant with shrimp, baked with creole seasoning to a bubbly golden brown. A fabulous side dish or a special entree.

Provided by Sweet Daddy D

Categories     Main Dish     Side Dish

Time 1h20m

Number Of Ingredients 10

1 pound medium shrimp
3 medium eggplants (About 4 qts-peeled and cut into small cubes)
8 tablespoons Butter
3 cups yellow onion (About 1 large onion-chopped)
1 bunch green onions (About 1 1/2 cups-chopped)
2 tablespoons garlic (About 3-4 cloves-chopped)
2 cups peeled tomatoes (28 ounce can)
2 tablespoons Creole seasoning (plus some for shrimp)
1/2 cup seasoned bread crumbs
To Taste Kosher Salt and Fresh Ground Pepper

Steps:

  • Peel, clean, devein and rinse shrimp. Depending on the size of the shrimp, they can be chopped into a smaller size if desired. Pat dry with paper towels and place in a bowl. Add a generous sprinkle of creole seasoning, mix well and set aside.
  • Peel the eggplant and cut into small cubes about 1/2 inch square; place in a bowl and mix in a little (not much) kosher salt. Set aside.
  • Chop the yellow onions, green onions and garlic. If using fresh tomatoes, peel them using the boiling water blanch method (see Hints and Tips). Drain the tomatoes if using canned. Measure the butter, creole seasoning and bread crumbs.
  • Melt butter over medium heat in Dutch Oven.
  • Sauté the yellow onions in the butter until starting to clear, about 5 to 8 minutes.
  • Add the garlic and saute until the garlic is aromatic, probably about 2 minutes.
  • Add green onions, salt and pepper and 2 tablespoons of creole seasoning. Mix well and cook about 2 minutes.
  • Crush the tomatoes by hand as you add them to the Dutch oven and mix well. Saute for about 5 minutes.
  • Add the eggplant cubes a little at a time but don't add any of the water that has gathered in the bottom of the bowl. Mix the eggplant cubes and sauteed onions together very well.
  • Lower the temperature to medium, cover the Dutch oven and simmer until the eggplant is starting to soften, about 15 minutes. The eggplant will give off a lot of water that will partially cook off.
  • When soft and starting to reduce, smash down some of the eggplant with a wooden spoon.
  • Add the shrimp and mix well and continue to cook, uncovered, for about 10 or 15 minutes or while the liquid evaporates.
  • Remove from the heat and add the bread crumbs a little at a time and mix well. The eggplant should tighten up a little, but don't over do the bread crumbs. Taste for seasoning.
  • Preheat oven to 350 degrees Fahrenheit.
  • Spread a thin layer of butter inside of an oven proof casserole or baking dish.
  • Pour the eggplant mix into baking dish and spread out softly.
  • Sprinkle a little bread crumbs on top and place about 6 small dots of butter on top
  • Bake in 350 degrees Fahrenheit preheated oven for about 30 minutes or until bubbly on edges and browned a little on top.

Nutrition Facts : Calories 271 kcal, Carbohydrate 25 g, Protein 16 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 173 mg, Sodium 734 mg, Fiber 8 g, Sugar 11 g, ServingSize 1 serving

SHRIMP QUICHE



Shrimp Quiche image

A simple and easy and oh-so-good shrimp quiche.

Provided by love2cook

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 50m

Yield 6

Number Of Ingredients 7

1 (9 inch) baked pie shell
4 ounces small, cooked shrimp, peeled and deveined
⅔ cup grated Gruyere cheese
2 eggs, beaten
1 cup light sour cream
1 tablespoon finely chopped green onion
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread shrimp evenly across the bottom of the pie crust. Sprinkle cheese over the shrimp.
  • Stir sour cream, green onions, salt and pepper into the beaten eggs; then pour mixture evenly over the shrimp and cheese.
  • Bake in a preheated oven for 25 to 30 minutes. Serve warm or cold.

Nutrition Facts : Calories 294.4 calories, Carbohydrate 19.8 g, Cholesterol 121.2 mg, Fat 17 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 5.9 g, Sodium 343.4 mg, Sugar 4.2 g

DEVILED SHRIMP



Deviled Shrimp image

These delicious shrimp are wonderful to serve as part of a party buffet. Just watch them disappear !

Provided by ChefDebs

Categories     < 4 Hours

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 13

2 lbs medium to large shrimp
1 lemon, thinly sliced
1 medium red onion, thinly sliced
2 tablespoons chopped pimiento
1/4 cup olive oil
2 garlic cloves, minced
1 tablespoon dry mustard
1 tablespoon salt
1/2 cup lemon juice
1 tablespoon red wine vinegar
1 bay leaf, crumbled
1/2 teaspoon cayenne pepper
2 tablespoons chopped parsley

Steps:

  • Shell and devein the shrimp.
  • Bring 1 quart salted water to the boil,, add the shrimp, and cook for 3 minutes ONLY.
  • Drain at once and rinse in cold water to stop the cooking process.
  • In a bowl combine the lemon slices, onion slices and pimiento; toss well.
  • In a separate bowl, combine the oil, garlic, dry mustard, salt, lemon juice, wine vinegar, bay leaf, cayenne, and parsley.
  • Whisk together and add to the bowl with the lemon slice mixture.
  • Arrange the shrimp on a serving dish and pour the marinade over the top.
  • Cover and chill for 3 hours ( no longer ) before serving.
  • Serve with toothpicks .

SHRIMP DEVILED EGGS



Shrimp Deviled Eggs image

Make "shrimply" delicious deviled eggs! What would an appetizer buffet be without them?

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 12

Number Of Ingredients 8

6 eggs
2 medium green onions, thinly sliced (2 tablespoons)
1/4 cup reduced-fat mayonnaise or salad dressing
1 tablespoon white vinegar
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
1/2 cup coarsely chopped cooked salad shrimp, thawed if frozen
1 tablespoon seafood cocktail sauce

Steps:

  • Place eggs in single layer in 2-quart saucepan; add enough cold water so it is at least 1 inch above eggs. Heat to boiling; remove from heat. Cover and let stand 18 minutes. Drain; rinse with cold water. Let stand in ice water 10 minutes.
  • Peel eggs; cut lengthwise in half. Slip out yolks; place in medium bowl. Mash yolks with fork until smooth. Reserve 1 teaspoon green part of onions for garnish. Stir mayonnaise, vinegar, salt, pepper sauce and remaining green onions into mashed yolks. Fold in shrimp.
  • Fill egg whites with yolk mixture, heaping it lightly. Just before serving, top with cocktail sauce and reserved green onions.

Nutrition Facts : Calories 80, Carbohydrate 1 g, Cholesterol 130 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Deviled Egg, Sodium 150 mg, Sugar 0 g, TransFat 0 g

SHRIMP AND DILL DEVILED EGGS



Shrimp and Dill Deviled Eggs image

Shrimp and dill add a welcome twist to this picnic favorite. One teaspoon of dried dill weed may be substituted for one tablespoon of fresh dill weed.

Provided by Michele O'Sullivan

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 50m

Yield 12

Number Of Ingredients 10

6 eggs
¼ cup mayonnaise
1 (4.5 ounce) can shrimp, rinsed and drained
2 tablespoons chopped green onions
1 tablespoon chopped fresh dill weed
1 tablespoon lime juice
2 teaspoons prepared Dijon-style mustard
¼ teaspoon hot pepper sauce
1 pinch ground black pepper
fresh dill weed

Steps:

  • Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  • Slice eggs in half lengthwise. Remove yolks. Set aside whites.
  • In a medium bowl, mash egg yolks with a fork. Mix together with mayonnaise, shrimp, green onions, fresh dill weed, lime juice, prepared Dijon-style mustard, hot pepper sauce and ground black pepper.
  • Spoon approximately 1 tablespoon egg yolk mixture into each egg white. Garnish with fresh dill weed. Chill in the refrigerator until serving.

Nutrition Facts : Calories 83.3 calories, Carbohydrate 0.9 g, Cholesterol 113.2 mg, Fat 6.3 g, Fiber 0.1 g, Protein 5.7 g, SaturatedFat 1.4 g, Sodium 102.9 mg, Sugar 0.3 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.

EGGPLANT WITH SHRIMP AND CHEESE SAUCE



Eggplant With Shrimp and Cheese Sauce image

Makes a great Spanish Tapa. Recipe was adapted from "the tapas cookbook", by Adrian Linssen and Sara Cleary. Served at dinner parties either as an appetizer or when serving hot nibbles.

Provided by An American in Spain

Categories     Cheese

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

1 large eggplant, cut in rounds
1/8 teaspoon salt, for each round
2 1/2 ounces flour
olive oil (sufficient to cover base of frying pan)
8 ounces large cleaned raw shrimp
cilantro, for garnish
2 ounces butter
2 tablespoons flour
1 cup warmed milk
1/2 small onion, chopped finely
1 bay leaf
1 pinch nutmeg
2 1/2 ounces monterey jack cheese, manchego cheese or 2 1/2 ounces parmesan cheese
1 tablespoon heavy cream
1 egg yolk
salt
fresh ground pepper

Steps:

  • Cut eggplant into thin rounds a place on paper towel.
  • Sprinkle with salt and cover with another paper towel held down by a dinner plate for 20 minutes to remove moisture from the eggplant.
  • Pat dry with a paper towel and pass the eggplant rounds through the flour.
  • Heat enough oil in a frying pan to cover the bottom.
  • Fry until golden and set aside on another paper towel to drain.
  • Cheese Sauuce:.
  • Melt butter in a sauce pan.
  • Add the flour to make a roux.
  • Add the warmed milk a little at a time, stirring constantly.
  • Add the onion, nutmeg and bay leaf and simmer for about 20 minutes.
  • Remove from heat, beat in the egg yolk with a wisk, remove the bay leaf and add the cheese.
  • Season with salt and pepper.
  • Mix the shrimp into the sauce (the sauce should be should be somewhat thick).
  • Place the eggplant rounds on a geased cookie sheet and spoon the shrimp/cheese sauce over the rounds.
  • Bake in a 400 degree F (200 degree C) until golden brown.
  • Garnish with cilantro and serve.

Nutrition Facts : Calories 411.5, Fat 23.3, SaturatedFat 13.8, Cholesterol 194.1, Sodium 375.4, Carbohydrate 28.9, Fiber 5.4, Sugar 3.8, Protein 22.6

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 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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