Shrimp and Eggplant Bake
Recipe By : "Tell Me More" from the Jr League of Lafayette,
LA
- 3 eggplants -- peeled and cubed
- 1 large onion -- finely chopped
- 2 large garlic clove -- minced
- 1/4 cup red bell pepper -- chopped
- 2 ribs celery -- finely chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cups shrimp -- shelled, raw,devein
- 2 to 3 Tbs green onion tops
- 2 to 3 Tbs parsley -- chopped
- salt and pepper
- red pepper
- Creole seasoning -- to taste
- 1/2 to 3/4 can cream of shrimp soup, condensed
- 3/4 cup Italian bread crumbs
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.