Title: Shrimp and Eggplant Bake
Categories: Casserole Regional Seafood
Yield: 4 Servings
| 3 | | Eggplants; peeled and cubed |
| 1 | lg | Onion; finely chopped |
| 2 | lg | Garlic clove; minced |
| 1/4 | c | Red bell pepper; chopped |
| 2 | | Celery; finely chopped |
| 2 | tb | Butter |
| 2 | tb | Olive oil |
| 3 | c | Shrimp; shelled, raw,deveine |
| 2 | | Green onion tops |
| 2 | | Parsley; chopped |
| | | Salt and pepper |
| | | Red pepper |
| | | Creole seasoning; to taste |
| 1/2 | | Cream of shrimp soup, condensed |
| 3/4 | c | Italian bread crumbs |
Recipe by: "Tell Me More" from the Jr League of Lafayette, LA Peel eggplant
and cut into cubes. Sprinkle salt on eggplant and soak 30 minutes. Drain.
Steam eggplant until tender. Mash slightly. Saute vegetables in butter
and olive oil until soft. Add eggplant, shrimp, seasonings and cook
stirring often, about 10 minutes. Add shrimp soup, onion tops, parsley and
bread crumbs. Pour into an oblong Pyrex dish. Bake at 350F until hot.