The Cook's Corner
Shrimp and Eggplant Dressing
|Photo and recipe provided by NolaCuisine.com.|
- 1 lb. gulf shrimp, peeled, deveined, and chopped (reserve the shells)
- 1 bay leaf
- 1 bundle fresh thyme, tied with butchers twine
- Water - enough to cover the eggplant by 1 inch
- 1 splash liquid crab boil
- 4 to 5 small eggplant, peeled, enough to yield about 2 1/2 to 3 cups cooked
- 3 tbsp. unsalted butter
- 1 large spanish onion, finely diced
- 1 medium green bell pepper, finely diced
- 4 toes garlic, minced
- 2 green onions, sliced thin, keep the green and white parts separate
- 1 egg, beaten
- 2 tbsp. fresh thyme, chopped
- 1 tbsp. Italian parsley, chopped
- 1 tbsp. fresh basil, chopped
- 1 cup bread crumbs (preferably homemade from leftover French bread)
For the topping:
- 1 cup bread crumbs
- 1/4 cup grated Parmeggiano, and Pecorin Romano cheeses
- 3 tbsp. melted butter
- 1 tbsp Italian parsley, chopped
- A pinch of salt and a few grinds of black pepper
Preheat the oven to 400 degrees F.
Bring the water to boil in a dutch oven. Add the bay leaf, bundled thyme, reserved shrimp shells, crab boil, any trim from the diced onion, and a handful of Kosher salt.
Boil for about 15 to 20 minutes, skim off the scum from the shrimp shells.
Add the eggplant and reduce to a simmer. Cook until tender about 20 minutes.
In the meantime, melt the 3 tbsp. butter in a saute pan.
Add the onion, bell pepper, garlic, and a pinch of salt, saute until the onions are translucent, add the chopped thyme and the chopped shrimp, cook until the shrimp are just cooked through. Set aside to cool.
When the eggplant is very tender, remove with tongs to a colander to cool.
When cool, squeeze some of the liquid from it and chop.
In a large bowl combine the eggplant, onion and pepper mixture, egg, fresh basil, and parsley. Mix ingredients together well.
Add the bread crumbs a little at a time until the right consistency is achieved - it should be not too wet, not too dry. Check the seasoning. Season to taste with Kosher salt, cayenne, and black pepper.
Add the mixture to a buttered gratin or baking dish. Mix together the topping ingredients, top the shrimp and eggplant dressing with it.
Bake in the preheated oven until bubbly and the topping is a nice golden brown.
Makes enough for a side dish for 4.
Send your recipes to email@example.com.
Subscribe Today and Save!!!
St. Charles Herald Guide is the complete local news in St. Charles Parish, Louisiana.
Get your local news, sports and information from the Parish's award winning paper.
St. Charles Herald Guide has what you need.
Little more than a week after officials from 14 parishes took a trip to Washington,...
The Hahnville Tigers finished with 12 points at the LHSAA State Track and Field...
In the still darkness of the morning, three crabbers in a pickup truck arrived at...
Parish President V.J. St. Pierre, along with eight other parish presidents and...
Most graduating seniors do not come close to scoring a 27 on the ACT test, but...
Washington, D.C. – Today, Congressman Cedric Richmond (LA-02), along with...
Home of the Mimosa Monster, Mrs. Snowman is serving up Snowballs, Ice Cream, Po-Boys & More... We are available for your next birthday party or catering event. Open for lunch and dinner, eat in or carry out.
Vitter in Bayou Gauche to speak about action on flood insurance rate hikes - 1181 views
Little more than a week after officials from 14 parishes took a trip to Washington, D.C. to lobby against potential flood insurance rate hikes, some of those same officials convened with Sen. David Vitter at the home of a Bayou Gauche couple.