Seafood Stuffed Eggplant with Shrimp Butter Cream Sauce
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Thursday, 23 June 2011 00:17
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So you want to be a chef!  This is a great example of the painstaking effort the late Chef Paul Prudhomme put into many of his dishes.  If you plan to attempt it, be sure to allow yourself plenty of prep and clean-up time!

 

Ingredients:

  • 3 large eggplants
  • 3 quarts of seafood stock (recipe follows)
  • 1½ sticks unsalted butter
  • 1 stick margarine
  • 2 2/4 cups finely chopped onions, (in all)
  • 2 cups finely chopped bell pepper, (in all)
  • 1 cup finely chopped celery, (in all)
  • 1 TBS plus 1 tsp minced garlic, (in all)
  • 2 bay leaves
  • 1 cup very fine bread crumbs
  • 2 dozen peeled small shrimp
  • ¾ cup crabmeat, picked for shells
  • Shrimp Butter Cream Sauce (recipe follows)

Seasoning Mix

  • 1 tsp salt
  • ½ tsp cayenne pepper
  • ½ tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp thyme
  • ½ tsp white pepper
  • ½ tsp oregano

Seafood Stock:

  • Any combination of the following:
  • Shrimp heads and shells
  • Crawfish heads and shells
  • Crab shells
  • Rinsed fish carcasses (without heads and gills)
  • Oyster liquor

Shrimp Butter-Cream Sauce

  • 5 ½ TBS unsalted butter, (in all)
  • 2 TBS all-purpose flour
  • ½ cup finely chopped eggplant pulp reserved from main recipe
  • ¼ cup finely chopped onions
  • 1 ½ cups reserved stock (from main recipe)
  • ½ tsp salt
  • 1/8 tsp cayenne pepper
  • ¼ tsp white pepper
  • ½ cup heavy cream
  • 1 dozen peeled small shrimp

Stock:

  1. Place all seafood items into large stock pot
  2. Pour 3 ½ quarts cold water into a partially covered pot, bring to a boil, then gently simmer at least 4 hours; check to keep about 3 quarts in pot
  3. Strain stock and refrigerate if not using immediately

Directions:

  1. Remove stems from eggplants and slice each in half lengthwise; place in stock, cover and cook until fork tender, about 15 minutes
  2. Remove and drain well, reserving 4 ½ cups of stock
  3. Remove pulp from eggplants with a spoon, being careful to keep skins intact; reserve pulp and eggplant shells
  4. In large heavy ovenproof skillet, melt butter with margarine over medium heat
  5. Add 1 cup of onions, ¾ cup of bell peppers, and ½ cup celery; sauté until onions are dark brown—but not burned, about 25 minutes, stirring occasionally
  6. Add 1 cup more of onions, ¾ cup more of bell peppers, remaining ½ cup celery, 1 TBS garlic and the bay leaves; sauté about 12 minutes
  7. Turn heat to high and add all but ½ cup of eggplant pulp (reserved for sauce), 1 cup of reserved stock, and all of the seasoning mix; cook 5 minutes, stirring frequently and scraping pan bottom
  8. Add remaining ¾ cup onions, ½ cup bell peppers and 1 tsp minced garlic; cook 6 minutes, stirring occasionally
  9. Add 1 cup stock; cook 15 minutes, stirring occasionally and scraping pan bottom as needed
  10. Stir in 1 cup of stock (reserving remaining 1 ½ cups for sauce) and continue cooking 8 minutes, stirring occasionally
  11. Add the bread crumbs; stir well and cook 1 minute
  12. Place skillet in oven and bake at 350? for 15 minutes
  13. Stir in the shrimp and crabmeat, return to oven and bake at 250? for 10 minutes, remove bay leaves and served immediately
  14. To serve, fill each eggplant skin with about 2/3 cup stuffing and top with about 1/3 cup of the Shrimp Butter-Cream Sauce (recipe below)

Sauce:

  1. Remove stems from eggplants and slice each in half lengthwise; place in stock, cover and cook until fork tender, about 15 minutes
  2. Remove and drain well, reserving 4 ½ cups of stock
  3. Remove pulp from eggplants with a spoon, being careful to keep skins intact; reserve pulp and eggplant shells
  4. In large heavy ovenproof skillet, melt butter with margarine over medium heat
  5. Add 1 cup of onions, ¾ cup of bell peppers, and ½ cup celery; saute until onions are dark brown—but not burned, about 25 minutes, stirring occasionally
  6. Add 1 cup more of onions, ¾ cup more of bell peppers, remaining ½ cup celery, 1 TBS garlic and the bay leaves; sauté about 12 minutes
  7. Turn heat to high and add all but ½ cup of eggplant pulp (reserved for sauce), 1 cup of reserved stock, and all of the seasoning mix; cook 5 minutes, stirring frequently and scraping pan bottom
  8. Add remaining ¾ cup onions, ½ cup bell peppers and 1 tsp minced garlic; cook 6 minutes, stirring occasionally
  9. Add 1 cup stock; cook 15 minutes, stirring occasionally and scraping pan bottom as needed
  10. Stir in 1 cup of stock (reserving remaining 1 ½ cups for sauce) and continue cooking 8 minutes, stirring occasionally
  11. Add the bread crumbs; stir well and cook 1 minute
  12. Place skillet in oven and bake at 350º for 15 minutes
  13. Stir in the shrimp and crab meat, return to oven and bake at 250° for 10 minutes, remove bay leaves and served immediately
  14. To serve, fill each eggplant skin with about 2/3 cup stuffing and top with about 1/3 cup of the Shrimp Butter-Cream Sauce (recipe below)

Serves 6

 

Last Updated on Thursday, 22 October 2015 16:35