Shrimp And Eggplant Casserole |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Shrimp and eggplant are natural pairs and this is an easy and quick version that tastes like it was an all-day cooking event. Ingredients:
2 lbs peeled raw shrmip |
1 large or 2 small eggplants |
1/2 stick butter |
3/4 cup onions, chopped |
1/2 cup celery. chopped |
1/2 cup bell pepper, chopped |
1 tbs minched garlic |
1 egg, beaten |
2 slices toasted bread |
1 tbs worcestershire |
louisiana hot sauce |
1/2 cup ripe olives, sliced |
1 cup mushrooms, sliced |
1 can cream of shrimp or cream of mushroom soup diluted with 1/3 can milk |
3/4 cup cracker crumbs (ritz preferred, although any cracker will work) |
Directions:
1. Peel, chunk and boil eggplants until tender. Set aside
2. Mix celery, bell pepper, onion, garlic and Worcestershire and saute in butter.
3. Add eggplant
4. Cook until firm, not soupy.
5. Add crumbled toast and a couple of dashes Louisiana Hot sauce
6. salt and pepper to taste
7. add beaten egg, olives and mushrooms
8. In buttered caserole place half of eggplant mixture.
9. Top with one-half of shrimp and half of dluted soup
10. Repeat layering of eggplant, shrimp and soup
11. Top with cracker crumbs and dot with butter
12. Garnish with bell pepper rings, if desired.
13. Bake at 375 for 45-50 minutes
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