Shrimp and Eggplant Dressing

Name: Shrimp and Eggplant Dressing
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 453.59 g wild caught american gulf shrimp, peeled, deveined, and chopped (Reserve the shells); 1 bay leaf; 1 bunch fresh thyme, tied with butchers twine; water, enough to cover the eggplant by 1 inch; 1 splash liquid crab boil; 4-5 small eggplants, peeled, enough to yield about 2 1/2-3 Cups Cooked; 44.37 ml unsalted butter; 1 large brown onion, finely diced; 1 medium green bell pepper, finely diced; 4 garlic cloves, minced; 2 green onions, sliced thin, keep the green and white parts separate; 1 egg, beaten; 29.58 ml fresh thyme, chopped; 14.79 ml Italian parsley, chopped; 14.79 ml fresh basil, chopped; 236.59 ml breadcrumbs (preferably homemade from leftover French bread); 236.59 ml panko breadcrumbs; 59.14 ml parmesan cheese, grated; 44.37 ml butter, melted; 14.79 ml Italian parsley, chopped; 0.25 ml of salt and a few grinds black pepper

Submitted by Jostlori

"Shrimp and eggplant dressing is a very popular dish in New Orleans. This particular recipe is from Nola Cuisine, an excellent New Orleans cooking blog. Prep time doesn't include time to peel and devein shrimp, as some shell-on shrimp already comes split and deveined."

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Ready In:: 1hr 20mins
Ingredients:: 21
Serves:: 4

ingredients

DRESSING
453.59 g wild caught american gulf shrimp, peeled, deveined, and chopped (Reserve the shells)
1 bay leaf
1 bunch fresh thyme, tied with butchers twine
water, enough to cover the eggplant by 1 inch
1 splash liquid crab boil
4-5 small eggplants, peeled, enough to yield about 2 1/2-3 Cups Cooked
44.37 ml unsalted butter
1 large brown onion, finely diced
1 medium green bell pepper, finely diced
4 garlic cloves, minced
2 green onions, sliced thin, keep the green and white parts separate
1 egg, beaten
29.58 ml fresh thyme, chopped
14.79 ml Italian parsley, chopped
14.79 ml fresh basil, chopped
236.59 ml breadcrumbs (preferably homemade from leftover French bread)
TOPPING
236.59 ml panko breadcrumbs
59.14 ml parmesan cheese, grated
44.37 ml butter, melted
14.79 ml Italian parsley, chopped
0.25 ml of salt and a few grinds black pepper

directions

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.