Shrimp and eggplant bake

4 Servings

Ingredients

Quantity Ingredient
3 Eggplants; peeled and cubed
1 large Onion; finely chopped
2 larges Garlic clove; minced
¼ cup Red bell pepper; chopped
2 Celery; finely chopped
2 tablespoons Butter
2 tablespoons Olive oil
3 cups Shrimp; shelled, raw,deveine
2 Green onion tops
2 Parsley; chopped
Salt and pepper
Red pepper
Creole seasoning; to taste
½ Cream of shrimp soup, condensed
¾ cup Italian bread crumbs

Directions

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.

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