I Eat La. Recipes for Shrimp and Eggplant Casserole and Persimmon Bars
Preheat the oven to 375 degrees F. In a large saute pan, over medium-high heat, melt the butter. Add the eggplant. Season with salt, cayenne, and black pepper. Saute for 2 minutes. Add the onions, bell peppers and celery. Season with salt and pepper. Saute for 2 to 3 minutes or until wilted. Add the garlic, shrimp and dried herbs.
I Eat La. Recipes for Shrimp and Eggplant Casserole and Persimmon Bars
The New Orleans Creole Cookery chef shows how he prepares and cooks this classic south Louisiana holiday dish.
Pin on KG COOKS All Things Food & Drink!
Peel, clean, devein and rinse shrimp. Chop shrimp 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 ½ inch square; place in a bowl and mix in a little kosher salt.
Creole Eggplant Casserole Eggplant Casserole Recipe, Shrimp Casserole
2 large eggplants, peeled & cubed. 1 1/2 lbs ground meat. 4 cups shrimp, peeled and deveined. 1 large onion, chopped. 3 beef bouillon cubes. 1 small bell pepper, chopped. 1/2 cup parsley, chopped fine. 3 slices of toasted bread, crumbled. Salt and black pepper to taste.
eggplant casserole with shrimp
In large skillet, cook onions, bell pepper, celery, eggplant. Stir in remaining ingredients except bread crumbs; turn mixture into crumbs. Bake in preheated oven 350℉ (180℃) for 45 minutes. * not incl. in nutrient facts. % Daily Value *.
Shrimp Stuffed Eggplant (Aubergine) Recipe Recipe
Method: Sauté onions and celery in butter until onions are transparent; add eggplant and simmer 15 minutes. Add bread crumbs, shrimp, and crab meat and gently mix; add eggs, green onion tops, parsley, salt, black pepper, and cayenne pepper and mix. Place in a casserole dish, top with additional bread crumbs, and bake at 400ºF for 30 minutes.
Eggplant, Crabmeat & Shrimp Casserole... Food Pinterest
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. Add the shrimp, thyme, oregano, and garlic. Stir and cook for about 1 minute, or until the.
Creole Eggplant Casserole with Shrimp First...you have a beer
3 large purple or 5 medium pink eggplants 1 stick butter, unsalted 1 cup onions, finely diced 3/4 cup celery, finely diced 1/2 cup bell pepper, finely diced 1/4 cup parsley, minced 4 cloves garlic.
Mississippi Gulf Shrimp and Eggplant Casserole Great American Publishers
Directions. 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.
Creole Eggplant Casserole with Shrimp First You Have A Beer Recipe
Step 2. Sprinkle eggplant slices with salt and dust with 1/4 cup flour. Place 3/4 cup oil in large skillet. Heat over medium-high heat. Add garlic cloves; fry garlic until golden. Discard garlic. Fry eggplant slices until golden; do not overcook. Drain thoroughly on paper towels.
Stuff that bugs me, mostly Shrimp and Eggplant Dressing Recipe
Stir constantly and cook until shrimp begin to turn pink, about 1 to 2 minutes. Over low heat, add drained eggplant to mixture in skillet and stir until combined. Soak bread pieces in a small amount of water, about 1/4 cup. Squeeze out excess water and add to mixture in skillet. Stir to combine.
My Eggplant Casserole with Gulf Shrimp is a hearty side dish or a
Peel eggplants and cut into 1-inch cubes. Cook in boiling salted water 10 minutes or until tender. Drain. Cut each shrimp into two or three pieces. Melt butter in a large skillet over medium heat. Add onion, bell pepper and celery; cook until tender, about 5 minutes, stirring occasionally. Add garlic and shrimp and cook until shrimp turn pink.
Creole Eggplant Casserole with Shrimp First...you have a beer
Sauté onions, bell pepper and celery in 1/2 cup butter. Add shrimp and cook approximately 5 minutes. Par boil eggplants in half-pot of water until tender, drain and set aside. Soak toast in 1 cup water (using casserole dish) and break into bite size pieces. Beat 2 eggs and mix well with par boiled and drained eggplant.
Creole Eggplant Casserole with Shrimp First...you have a beer
Add the eggplant and cook for 1 minute. Stir in breadcrumbs, eggs, cayenne pepper, and black pepper. Cook for 5 minutes, stirring constantly. Remove from heat and fold in the crab meat. Spoon into a large, buttered baking dish and sprinkle with Romano cheese. Bake at 350 degrees F for 30 minutes or until golden brown.
Shrimp & Eggplant Casserole local cajunmeats
Prepare a baking dish by coating it with nonstick spray. Preheat oven to 350 degrees. Add the sauteed vegetables and shrimp to the eggplant and mix well. Season with the Creole seasoning, salt and.
Eggplant Casserole with Shrimp and Crabmeat New Orleans Creole Cookery
Bring it to a boil, then reduce the heat and simmer for 5 minutes. Drain the mixture and set it aside. In a large skillet, cook celery, onion, and green pepper in butter until tender-crisp. Stir in the eggplant, rice, remaining 1 tsp of salt, garlic powder, and black pepper. Cook for 5 minutes, stirring constantly. Add shrimp, crumbs, and parsley.
