Baked Eggplant With Shrimp
"In this recipe the eggplant is stuffed with a mixture of rice and shrimp as well as vegetables, then baked. It comes from "Great Cajun Cooking" dotcom."
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 1⁄4 cup butter
- 1⁄4 cup onion, chopped
- 1⁄4 cup celery, chopped
- 1⁄4 cup green bell pepper, chopped
- 1 medium eggplant
- 1 tablespoon flour
- 1 teaspoon salt
- 2 chicken bouillon cubes
- 1⁄2 cup boiling water
- 3⁄4 cup cooked rice
- 1⁄2 lb cooked shrimp, cut into large dice (3 or 4 pieces per shrimp)
- 2 tablespoons breadcrumbs
- 1 tablespoon oil
directions
- In a large skillet, heat butter over medium low heat; saute onions, celery, and green pepper until they begin to soften, about 5 minutes.
- Meanwhile, cut eggplant in half, lengthwise, and scoop out the flesh, leaving about 1/4-inch next to the skin; cut the flesh into 1/2-inch cubes.
- Blend the flour with the butter and vegetables in the skillet to form a roux; season with salt.
- Add the eggplant cubes, cover, and cook over medium heat for about 5 minutes.
- Dissolve the bouillon cubes in the boiling water, then pour into the skillet; add the rice and shrimp and toss.
- Continue to cook, stirring occasionally, until the shrimp is cooked through and opaque.
- Fill the scooped out eggplant shells with the rice and shrimp mixture.
- Combine the bread crumbs with the oil and sprinkle on top of the rice and shrimp mixture.
- Place in a shallow baking dish and bake at 375 degrees F until bread crumbs are golden brown, 20 to 30 minutes.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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