Recipe of the Week
Shrimp-Stuffed Creole Eggplant
The market is almost bursting at the seams with eggplant right now. We like the little lavender touch ones for quick roasting. Pick up a couple larger eggplants and a few pounds of Louisiana shrimp to make this Shrimp Stuffed Creole Eggplant.
- 2 medium eggplants
- 2 green onions, chopped
- 1 large onion, chopped
- 1/2 cup chopped celery
- 2 cloves garlic, chopped
- 2 tablespoons butter, melted
- 1 pound raw shrimp, peeled and deveined
- 5 slices day-old French bread
- 1/2 cup water
- 2 eggs, beaten
- 1/4 cup chopped parsley
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/3 cup grated Parmesan cheese
Cut eggplants in half lengthwise. Carefully scoop out pulp, leaving shell intact. Chop pulp. Sauté green onions, onion, celery, and garlic in butter for 5 minutes. Add chopped eggplant and cook for about 10 minutes or until eggplant is soft. Add shrimp and continue cooking until shrimp turn pink.
Soak bread in 1/2 cup water, then squeeze out excess water. Add bread to shrimp mixture along with eggs, parsley, salt, and cayenne pepper. (If mixture is too thin, add some bread crumbs; if too thick, add milk or white wine.) Spoon shrimp mixture into eggplant shells. Sprinkle with cheese. At this point, eggplant can be baked or individually wrapped and frozen. Remove from freezer and allow to thaw in refrigerator before baking.
Preheat oven to 400 degrees. Bake at 400 degrees for 20 to 25 minutes or until lightly browned on top and heated through.
Recipe compliments of Chef Clarence Griffin