Johnnys Eggplant & Shrimp PDF Print E-mail
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Written by John Keife   
Thursday, 23 June 2011 15:56

Great tasty combination of shrimp and eggplant.  This is a main course.  Way too filling as an appetizer or side dish.

Submitted by:  John Keife

 

  • 2 firm, dark, and slender eggplants with green stems
  • 2 TBS butter
  • 2 TBS olive oil
  • 1 large onion, finely chopped
  • 2 pods garlic, minced
  • 1 tsp basil
  • 1 tsp oregano
  • 2 cup peeled, deveined shrimp
  • ¾ cup Italian breadcrumbs
  • 1 tsp Tony Chachere’s Seasoning Mix
  • ½ cup parmesan cheese

Directions:

  1. Peel and cube eggplants, set aside
  2. Sauté onion in butter and olive oil until wilted, about 10 minutes
  3. Add eggplant and sauté an additional 20 minutes, stirring occasionally
  4. Add garlic, oregano, and basil; cook additional 6 minutes
  5. Add shrimp and thoroughly combining until shrimp turn pink
  6. Lower heat and add breadcrumbs, parmesan cheese and Tony’s
  7. Place all ingredients into a greased casserole; sprinkle with cheese
  8. Bake at 350° for 25 minutes

Serves 8-10

 

Last Updated on Saturday, 22 August 2015 18:29