Best Shrimp And Eggplant Casserole Recipes

EGGPLANT, CRABMEAT AND SHRIMP CASSEROLE

Steps:

• Peel and dice eggplant into 1-inch cubes. Boil in enough water to cover with 1 tablespoon salt until tender, about 5 minutes. Drain well and set aside. Saute onion, bell pepper, celery, and garlic in olive oil until very tender. Fold vegetable mixture into eggplant. Add lemon juice, Worcestershire, Lea and Perrins, Creole seasoning, hot red pepper sauce, 1 cup cracker crumbs, Parmesan, salt and cayenne, then eggs. Gently fold in seafood. Place in greased casserole. Top with bread crumbs and melted butter. Bake at 350 degrees for 25 to 30 minutes.

EGGPLANT CASSEROLE WITH HAM AND SHRIMP

Steps:

• Cut eggplants in chunks. Place in pot of boiling water, with 2 teaspoons of salt. Boil until tender. Drain. Rinse with cold water. Remove peel and set aside.
• Soak bread (I love to use different types, recently used sun-dried tomato bread.yummy) in water. Dice onion, pepper and garlic.
• Preheat oven to 350 degrees. In large skillet, heat olive oil. Saute onion, bell pepper and garlic until onion is translucent. Add eggplant and saute about 5 minutes. Squeeze water from bread, and add to veggies. Saute 2-3 minutes. Add ham and shrimp. Saute until shrimp turn pink. Salt and pepper to taste. Add bay leaves.
• Turn into lightly oiled/sprayed casserole pan. Top with bread crumbs. Bake until bubbly and bread crumbs are browned (approx. 25-30 minutes).

SHRIMP AND EGGPLANT CASSEROLE RECIPE

Steps:

• Peel eggplant and cut into squares. Boil in water with salt until soft. Remove and mash. Set aside. In a large skillet over a medium fire heat olive oil and cook onions, celery, and green pepper until soft. Add raw shrimp an cook until pink. Add eggplant to this mixture. Add worchestershire sauce, garlic powder, Tony Chachere seasoning, salt and pepper to this mixture. Stir and cook through. Pour mixture into bowl and add french bread pieces. Add one cup bread crumbs and one cup mozzarella cheese and mix thoroughly. Transfer mixture into 9 x 13" baking dish and top with remaining bread crumbs and mozzarella cheese and dot with butter. Bake at 350 F for 15 minutes.

SHRIMP AND EGGPLANT CASSEROLE

Steps:

• 1. In large skillet, cook onions, bell pepper, celery, eggplant and garlic in butter until vegetables are crisp-tender.
• 2. Stir in remaining ingredients except bread crumbs; turn mixture into lightly buttered shallow 2-quart casserole and top with bread crumbs.
• 3. Bake in preheated 350 oven 45 minutes.