Creole Eggplant & Shrimp
Tender eggplant, shrimp, onion, bell pepper, celery, and garlic bake together into a cozy casserole with just the right kick of Creole seasoning. It’s rich, savory, and scoopable—the kind of dish that tastes like it came from someone’s best family recipe card.
Ingredients
- 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
Instructions
- 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
Preheat oven to 350°F.
- 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
Bake uncovered for 30 minutes. Remove from the oven and allow to set for 10 minutes uncovered before serving.
Cook it from the original
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