Eggplant & shrimp bake

Yield: 4 servings

Measure Ingredient
4.00 tablespoon butter
1.00 medium eggplant; peeled, and
1 \N cut into 1 pieces
1 \N salt; to taste
1 \N cayenne pepper; to taste
1 \N freshly-ground black pepper; to taste
1.00 cup chopped onions
¼ cup chopped green bell peppers
¼ cup chopped celery
2.00 tablespoon chopped garlic
½ pounds medium shrimp; peeled, deveined
½ teaspoon dried thyme
½ teaspoon dried oregano
2.00 tablespoon flour
2.00 cup water
2.00 tablespoon chopped parsley
1.00 cup dried fine bread crumbs
1.00 cup grated parmesan
1 \N bayou blast; see * note
1.00 cup fried parsnips

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the oven to 375 degrees. In a large saute pan, over medium-high heat, melt the butter. Add the eggplant. Season with salt, cayenne, and black pepper. Saute for 2 minutes. Add the onions, bell peppers and celery. Season with salt and pepper. Saute for 2 to 3 minutes or until wilted. Add the garlic, shrimp and dried herbs.

Season with salt and pepper. Saute for 2 minutes. Whisk the flour and water together. Add to the shrimp mixture and stir well. Bring the mixture to a boil and then reduce to medium-low and cook for 3 to 4 minutes or until the mixture thickens. Remove from the heat and cool.

In a mixing bowl, combine the bread crumbs and cheese together.

Season with Bayou Blast. Pour the mixture into a greased square casserole dish and bake for about 45 minutes or until bubbly and golden brown. To serve, spoon the mixture into shallow bowls. Garnish with fried parsnips and parsley. This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B70 broadcast 10-09-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-23-1998

Recipe by: Emeril Lagasse

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