Eggplant and Shrimp Bake

Total Time:
1 hr 20 min
Prep:
25 min
Cook:
55 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 tablespoons butter
  • 1 medium eggplant, peeled and cut into 1-inch pieces
  • Salt
  • Cayenne
  • Freshly ground black pepper
  • 1 cup chopped onions
  • 1/4 cup chopped green bell peppers
  • 1/4 cup chopped celery
  • 2 tablespoons chopped garlic
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 2 tablespoons flour
  • 2 cups water
  • 2 tablespoons chopped parsley
  • 1 cup dried fine bread crumbs
  • 1 cup grated Parmesan
  • Essence, recipe follows
  • 1 cup fried parsnips
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions

Preheat the oven to 375 degrees F.

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 Essence. 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

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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    I live in North Alabama since 2006, but I was raised in New Orleans, La. and love Emeril Lagasse. This is one of the best recipes that I have ever tried. It is fairly simple if you prep- ahead of time. My family loved it. Thank you Emeril.
    I agree with patty. Im sorry emeril. You are an amazing chef but this recipe was noooooot good. I followed the recipe word for word. maybe I did something wrong, but it came out mushy and way too spicy. I feel like i just wasted wonderful eggplant and shrimp
    I am a faithful follower and fan of food network. this was, bar none, the worst recipe I have tried. No substitutions, followed to a T. horrible
     
    blah! I keep thinking I did something wrong. But to the people who read this before trying. Why bother? go to something else and save yourself the agony
    @dmcfelia...The bread crumbs and cheese are sprinkled on top to form a crust.
    Hey,
     
    I may sound a little dumb but I would like to try this, can someone who has had some luck with it explain what happens after you mix the bread crumbs and cheese. I really don't want to mess it up.
    What do you do with the bread crumb mixture? Put on bottom of casserole pan? Put on top of egglant/shrimp mixture? I will try it this last way, and re-rate the recipe. Babs from Orlando
    Emeril~ not happy. You skipped a whole line in this recipe. Which mixture do I add to the casserole dish? The bread crumbs and cheese or the shrimp and eggplant sauce??????? I added both and mixed it and it came out like gooooh.
     
    Please be more specific next time.
     
    Thanks alot!
    To all begginner Chefs, this is a must try recipe. The texture of the eggplant and shrimp was brillant and the flavor was unbelievable. Emeril, you've done it again.
    EXTREMELY EASY TO MAKE --- SO DELICIOUS, IT MELTS IN YOUR MOUTH. I ADDED EXTRA LUMP CRABMEAT & IT ADDED SOME EXTRA FLAVOR, BUT THE RECIPE WOULD BE JUST AS GOOD W/OUT IT.
    This dish is so yummy and affordable.
     

     
    Thank you.
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