Best Eggplant Wrapped Shrimp Florentine Recipes
STUFFED EGGPLANT WITH SHRIMP AND BASIL
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; set aside.
- Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper. Pour in wine, and cook 5 minutes.
- Transfer to a large bowl, and mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
- Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
Nutrition Facts : Calories 923.9 calories, Carbohydrate 59.1 g, Cholesterol 53.7 mg, Fat 63.5 g, Fiber 11.3 g, Protein 22.6 g, SaturatedFat 11.1 g, Sodium 2380.3 mg, Sugar 9.2 g
CHEESY EGGPLANT FLORENTINE (MELANZANE FIORENTINA)
Eggplant with cheese baked to produce a creamy taste sensation ! Good by itself or with roasted meat or chicken. On occasions, can be served as appetizer. From the Nitty Gritty Italian Cookbook.
Provided by Polar Bear
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Slice the eggplant 1/2´´ thick.
- Generously salt both sides of the eggplant slices and arrange them on several layers of paper towels.
- Place a pastry board over them, weighted with large cans of juice or fruit, for 1 hour.
- Then thoroughly rinse the eggplant under cold running water and drain on paper towels.
- Pat completely dry.
- Dust the eggplant with flour and saute the slices in hot oil over high heat until brown.
- Layer the eggplant in an oiled 13´´ x 9´´ baking pan with the sauce, mozzarella cheese, and basil.
- There will be 3 layers.
- Reserve some of the cheese for a topping.
- Bake in a preheated 450° oven for 10 to 12 minutes until the dish is bubbly and the cheese slightly browned.
Nutrition Facts : Calories 488.2, Fat 35.5, SaturatedFat 12.5, Cholesterol 59.7, Sodium 799.3, Carbohydrate 24.7, Fiber 7.5, Sugar 7.7, Protein 20.5
SHRIMP FLORENTINE WITH CARAMELIZED GARLIC
I cut this out of a magazine a LONG time ago and it's one of my husband and I's favorite stand-by dishes! Don't be afraid of the garlic. The roasting mellows it out. I usually add even more than stated and he and I fight over every last one of them.
Provided by RedVinoGirl
Categories Healthy
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- To prepare garlic: combine 1/2 t kosher salt and garlic in a bowl. Place garlic mixture on a jelly roll pan coated with cooking spray. Bake at 350 for 25 minutes or until browned, stirring occasionally.
- To prepare shrimp: heat oil in a large nonstick skillet over medium-high heat. Add shrimp; saute' 3 minutes or until done. Remove shrimp from pan.
- Melt butter in pan over medium heat. Stir in half and half, broth, cheese, 1/4 teaspoon salt, red pepper, and black pepper. Cook 1 minute or until cheese melts, stirring constantly. Stir in shrimp and spinach; cook 1 minute. Combine shrimp mixture, garlic mixture, and pasta in a large bowl; toss well.
Nutrition Facts : Calories 456, Fat 13.6, SaturatedFat 6.1, Cholesterol 169.9, Sodium 1258.7, Carbohydrate 52.5, Fiber 3.2, Sugar 1.2, Protein 30.1
RAGIN' CAJUN EGGPLANT AND SHRIMP SKILLET
We always have a large summer garden where lots of produce lingers into fall. That's when we harvest our onion, bell pepper, tomatoes and eggplant, the main ingredient of this dish. This recipe turns Cajun with the Holy Trinity (onion, celery and bell pepper), shrimp and red pepper flakes. -Barbara Hahn, Park Hills, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place eggplant in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 3-4 minutes. Drain., Preheat oven to 350°. In an ovenproof skillet, heat oil over medium-high heat. Add celery, onion and green pepper; saute until tender, about 5 minutes. Reduce heat to medium; stir in tomatoes and eggplant. Saute 5 minutes. Stir in seasonings. Add shrimp and bread crumbs; saute 5 minutes longer, stirring well., Bake 30 minutes. Remove skillet from oven; top with cheese. Bake 5 minutes more.
Nutrition Facts : Calories 399 calories, Fat 21g fat (7g saturated fat), Cholesterol 131mg cholesterol, Sodium 641mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 5g fiber), Protein 28g protein.
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