EGGPLANT CASSEROLE WITH SHRIMP AND GROUND MEAT RECIPES

Name: Shrimp and Eggplant Casserole
Cuisine: Cajun
Ingredients: 2 large eggplants, peeled & cubed; 1 1/2 lbs ground meat; 4 cups shrimp, peeled and deveined; 1 large onion, chopped; 3 beef bouillon cubes; 1 small bell pepper, chopped; 1/2 cup parsley, chopped fine; 3 slices of toasted bread, crumbled; Salt and black pepper to taste; Red pepper to taste; 4 cups water

SHRIMP AND EGGPLANT CASSEROLE | REALCAJUNRECIPES.COM: LA ...

Shrimp and Eggplant Casserole | RealCajunRecipes.com: la ... image

Provided by W. Lebouef

Total Time 00:01:40

Prep Time 00:00:25

Cook Time 00:01:15

Number Of Ingredients 11

Ingredients

2 large eggplants, peeled & cubed
1 1/2 lbs ground meat
4 cups shrimp, peeled and deveined
1 large onion, chopped
3 beef bouillon cubes
1 small bell pepper, chopped
1/2 cup parsley, chopped fine
3 slices of toasted bread, crumbled
Salt and black pepper to taste
Red pepper to taste
4 cups water

Steps:

Preheat oven to 325 degrees.
In a large pan, sauté ground meat, eggplant, and onion until brown.
Dissolve bouillon cubes in the water. Add to the pan and cook on medium heat for 30 minutes, remembering to stir.
Add shrimp, parsley and bell pepper. Cook for 15 minutes; pour into a casserole dish and add breadcrumbs.
Bake in oven for 30 minutes at 325.

EGGPLANT SHRIMP CASSEROLE | JUST A PINCH RECIPES

Eggplant Shrimp Casserole | Just A Pinch Recipes image

Eggplant and Shrimp are two of my favorite foods. This is one that is very popular with members of my family. I also make a variation of this using lump crab meat which is also to die for delicious.

Provided by Debora Hotard @Grammiedebbie02

Categories Fish

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 12

Ingredients

2 medium eggplants
3 large celery stalks, chopped
4 medium cloves of garlic, minced
2 large eggs, beaten
2 large red onions, chopped
1 large green bell pepper, chopped
1 cup(s) bread crumbs, buttered (devided in half)
1 pound(s) peeled, deviened shrimp (chopped into small pieces)
1 teaspoon(s) louisiana hot sauce
3 tablespoon(s) olive oil
1 1/2 tablespoon(s) butter, cut into tiny cubes
- salt and pepper to taste

Steps:

Peel eggplants, cut into small pieces, soak in a large bowl of salted water for about 20 minutes. (this will keep the eggplant from turning dark.) While the eggplant are soaking, Bring a large pot of water boiling. Drain the eggplant and boil in the boiling water until tender. Drain eggplant, mash and set aside.
Heat oil in 2 quart saucepan, saute chopped onions, celery, bell pepper, and garlic until tender and onions are translucent. Add chopped shrimp and season with salt and pepper to taste.. Let simmer until all the shrimp pieces have turned pink.
Remove from fire, add mashed eggplant, 1/2 cup of the bread crumbs, and hot sauce. Add beaten eggs. Mix thouroughly and pour into buttered casserole dish. sprinkle with remaining bread crumbs and dot with butter. Bake at 400 degrees for 30 minutes or until top of casserole is browned and eggs are cooked.

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