Berinjela e camarão à moda crioula

Ingredientes

• 2eggplantsAmount2Ingredienteggplants,Preparationchopped into large chunks, chopped into large chunks
• 1 stickbutterAmount1 stickIngredientbutter,Preparationhalved, halved
• 1onionAmount1Ingredientonion,Preparationdiced, diced
• 1green bell pepperAmount1Ingredientgreen bell pepper,Preparationdiced, diced
• 1celeryAmount1Ingredientcelery,Preparationdiced, diced
• 2 clovegarlicAmount2 cloveIngredientgarlic,Preparationminced, minced
• 1 lbmedium raw shrimpAmount1 lbIngredientmedium raw shrimp,Preparationchopped, chopped
• Creole seasoningIngredientCreole seasoning
• Salt and freshly ground black pepperIngredientSalt and freshly ground black pepper
• 3/4 cupplain bread crumbs

Modo de preparo

1. 1

   In a large skillet over medium heat, sauté eggplant in ½ stick butter until soft. In a separate skillet over medium heat, sauté onion, bell pepperAmount1Ingredientgreen bell pepper,Preparationdiced, and celery in ½ stick butter until softened. Stir in garlic. Add chopped shrimp and sauté another 2 minutes.

2. 2

   Preheat oven to 350°F.

3. 3

   Add the sautéed vegetables and shrimp to the eggplant and mix well. Season with Creole seasoningIngredientCreole seasoning, salt, and pepper. Spread the eggplant and shrimp mixture into a greased 9x13-inch or 3-quart baking dish. Sprinkle with bread crumbs.

4. 4

   Bake uncovered for 30 minutes. Remove from the oven and allow to set for 10 minutes uncovered before serving.