Shrimp Stuffed Eggplant

Eggplant stuffed with shrimp on a platter

 

 

 

Eggplant stuffed with shrimp on a platter
Shrimp Stuffed Eggplant
Votes: 1
Rating: 5
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Commonly referred to as Eggplant Pirogues-eggplant hollowed out like the ubiquitous Cajun boat (pirogue), these eggplants are stuffed full of a mixture of smothered eggplant, vegetables and shrimp in Louisiana seasonings. They're baked to a golden brown and deliver an unparalleled South Louisiana treat. This is so delicious, you'll never believe how simple it is.
Servings Prep Time
6 Servings 30 Minutes
Cook Time Calories per Serving
60 Minutes 364
Servings Prep Time
6 Servings 30 Minutes
Cook Time Calories per Serving
60 Minutes 364
Eggplant stuffed with shrimp on a platter
Shrimp Stuffed Eggplant
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Commonly referred to as Eggplant Pirogues-eggplant hollowed out like the ubiquitous Cajun boat (pirogue), these eggplants are stuffed full of a mixture of smothered eggplant, vegetables and shrimp in Louisiana seasonings. They're baked to a golden brown and deliver an unparalleled South Louisiana treat. This is so delicious, you'll never believe how simple it is.
Servings Prep Time
6 Servings 30 Minutes
Cook Time Calories per Serving
60 Minutes 364
Servings Prep Time
6 Servings 30 Minutes
Cook Time Calories per Serving
60 Minutes 364
Here's What You Need
Herb and Spice Blend
Here's What You Do
To prepare the eggplant
  1. Slice whole eggplant lengthwise. Cut a cross hatch in the eggplant with a sharp utility knife and brush some olive oil over the eggplant. (See Recipe Notes)
  2. Place the eggplant, cut side down on a baking rack and place in a preheated 400 degree oven for 30 to 40 minutes or until the eggplant meat is soft.
  3. Allow to cool. Scoop out the meat, leaving about ¼ inch of the shell-resembling a little boat.
  4. Chop the scooped-out eggplant and set aside.
Prepare the shrimp
  1. Peel, de-vein and rinse the shrimp, then pat dry with paper towels.
  2. Chop about ¾ of the shrimp into small pieces, leave the remainder whole.
  3. Mix with some creole seasoning and set aside.
Prepare the stuffing
  1. Heat butter in a dutch oven over medium high heat until bubbly.
  2. Saute the onions, bell peppers and celery in the butter until beginning to caramelize, about 8 to 10 minutes.
  3. Add the garlic and green onions and saute until aromatic, about 2 minutes.
  4. Mix in about half of the Herb and Spice Blend and the bay leaves. Saute about 2 minutes.
  5. Add in the chopped eggplant; reduce heat to medium, cover the dutch oven and slow simmer about 10 to 15 minutes.
  6. Add the Worcestershire sauce and the stock, uncover and simmer for about 15 to 20 minutes until the eggplant is very soft and mash-able. (See Recipe Notes)
  7. Add in the shrimp, mix well and saute until the shrimp start to turn pink, simmer about 5 to 10 minutes.
  8. Stir in the breadcrumbs, starting with about half and adding more until you have the consistency of a filling.
  9. Add in the rest of the Herb and Spice Blend, mix well.
  10. Remove from heat, cover the dutch oven and let sit for about 5 minutes.
  11. Remove the lid and allow the eggplant to cool about 15 minutes before stuffing. Remove bay leaves.
Stuff eggplant and bake
  1. Preheat the oven to 350 degree.
  2. With a spatula or wooden spoon, stuff the eggplant mixture into the eggplant halves, pushing to fill all the voids.
  3. Once all the filling has been used, sprinkle some bread crumbs on top and place 2 or 3 small tabs of butter on top of each.
  4. Place in the 350 degree oven and Bake until browning on top,
Recipe Notes

Use a purple (either Globe or Italian) eggplant for this recipe, and you could actually substitute zucchini with a slight change in the flavor profile.

Slice the eggplant lengthwise through the center of the stem. With a sharp knife, cut a crosshatch in the meat. This will help get some  olive oil into the eggplant for baking.  The trick is not using too much olive oil-the eggplant will soak it up and all of a sudden you've got way too much olive oil. Just a nice little brush all over the cut side will do the trick.

How long you'll need to smother the eggplant with the seasonings and the stock will depend on how tender the eggplant is to start. If you left it in the oven until it's very tender, it won't take long. If its a little tough or raw, it will take longer. Either way make sure to cook the eggplant until very tender before stuffing.

Remember that most commercial creole seasonings have a high salt content, so make sure that you taste the stuffing before you add any more salt.

 

Nutrition Facts
Shrimp Stuffed Eggplant
Amount Per Serving
Calories 364 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 177mg 59%
Sodium 1578mg 66%
Potassium 1070mg 31%
Total Carbohydrates 40g 13%
Dietary Fiber 13g 52%
Sugars 12g
Protein 28g 56%
Vitamin A 19%
Vitamin C 46%
Calcium 15%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.

Roasted Carrots with Cane Syrup

Roasted carrots with cane syrup and thyme

Roasting will bring out the natural sweetness of the carrots. Add some butter and cane syrup and sprinkle in a little thyme and you have a wonderfully special side dish that’s perfect for any entree.

Roasted carrots with cane syrup and thyme
Roasted Carrots with Cane Syrup
Votes: 1
Rating: 5
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Rate this recipe!
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Roasting will bring out the natural sweetness of the carrots. Add some butter and cane syrup and sprinkle in a little thyme and you have a wonderfully special side dish that's perfect for any entree.
Servings Prep Time
6 Servings 20 minutes
Cook Time Calories per Serving
30 minutes 269
Servings Prep Time
6 Servings 20 minutes
Cook Time Calories per Serving
30 minutes 269
Roasted carrots with cane syrup and thyme
Roasted Carrots with Cane Syrup
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Roasting will bring out the natural sweetness of the carrots. Add some butter and cane syrup and sprinkle in a little thyme and you have a wonderfully special side dish that's perfect for any entree.
Servings Prep Time
6 Servings 20 minutes
Cook Time Calories per Serving
30 minutes 269
Servings Prep Time
6 Servings 20 minutes
Cook Time Calories per Serving
30 minutes 269
Here's What You Need
Here's What You Do
  1. Preheat oven to 425 degrees. Prepare a shallow baking sheet by covering with aluminum foil and a coating of non-stick oven spray.
  2. Clean and slice carrots in about 1 to 1 1/2 inch lengths; half or quarter thicker pieces.
  3. Add the carrots to about 4 to 5 cups of boiling water with a pinch of salt and the sugar. Parboil for about 3 minutes (after water comes back to a heavy boil) until they just start getting soft.
  4. Drain off the water but leave the parboiled carrots in the same pot. The pot should still be warm, so add the butter and mix well until all the carrots are liberally coated. Don't skimp, use a little more butter if you need to.
  5. Add the thyme, kosher salt and fresh ground pepper and mix well.
  6. Pour the carrots onto the prepared baking sheet; spread out until the carrots are in a single layer, add the fresh thyme sprigs on top of the carrots.
  7. Place the baking sheet in the preheated oven and roast for 15 to 20 minutes or until the carrots are beginning to brown and the butter is getting a little bubbly.
  8. Remove them from the oven and pour the cane syrup over all the carrots and mix well with a rubber spatula or spoon, careful not to break the carrots.
  9. Return the carrots to the oven and roast for 5 to 10 minutes, until the cane syrup and butter begin to form a glaze.
Recipe Notes

Roasting really brings out the natural sweetness in the carrots, adding sugar to the parboiling water and the honey at the end really plays well against the thyme.

If you choose not to parboil the carrots, increase the roasting time-start out the first 10 minutes or so covered with aluminum foil to get a little steaming action going. Make sure to check them for tenderness after about 20 minutes.

If you don't have cane syrup, you can substitute maple syrup or honey.

Nutrition Facts
Roasted Carrots with Cane Syrup
Amount Per Serving
Calories 269 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 43mg 14%
Sodium 342mg 14%
Potassium 288mg 8%
Total Carbohydrates 31g 10%
Dietary Fiber 4g 16%
Sugars 21g
Protein 1g 2%
Vitamin A 106%
Vitamin C 9%
Calcium 5%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

Stuffed Artichoke Casserole Recipe

Stuffed Artichoke Casserole with lemon slices being spooned out of casserole

Stuffed Artichokes-a classic New Orleans appetizer, an Italian influence. This recipe takes the angst out and makes it easy to make but just as enjoyable to eat. The classic flavors of seasoned bread crumbs, garlic and Romano Cheese blends with artichoke hearts for this distinctive South Louisiana treat.

Stuffed Artichoke Casserole with lemon slices being spooned out of casserole
Stuffed Artichoke Casserole
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Print Recipe
Stuffed Artichokes-a classic New Orleans appetizer, an Italian influence. This recipe takes the angst out and makes it easy to make but just as enjoyable to eat. The classic flavors of seasoned bread crumbs, garlic and Romano Cheese blends with artichoke hearts for this distinctive South Louisiana treat.
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
30 Minutes 172
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
30 Minutes 172
Stuffed Artichoke Casserole with lemon slices being spooned out of casserole
Stuffed Artichoke Casserole
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Print Recipe
Stuffed Artichokes-a classic New Orleans appetizer, an Italian influence. This recipe takes the angst out and makes it easy to make but just as enjoyable to eat. The classic flavors of seasoned bread crumbs, garlic and Romano Cheese blends with artichoke hearts for this distinctive South Louisiana treat.
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
30 Minutes 172
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
30 Minutes 172
Here's What You Need
Here's What You Do
  1. Preheat oven to 400 degrees.
  2. Chop half of the artichoke hearts into fine pieces, set aside.
  3. Zest and juice one lemon; slice the other lemon.
  4. Chop the garlic and parsley.
  5. Combine the chopped artichoke, breadcrumbs, garlic, Romano Cheese, parsley, lemon zest, lemon juice and the Herb and Spice Blend together in a bowl.
  6. Add in the whole artichoke quarters, mix well.
  7. Add in 1/4 cup of the olive oil and mix well.
  8. Place into a greased oven-safe casserole dish.
  9. Drizzle more olive oil on top-about 2 tablespoons.
  10. Sprinkle Romano Cheese on the top
  11. Place the lemon slices on top.
  12. Cover with aluminum foil and bake for 25 minutes in 400 degree oven.
  13. Remove the aluminum foil and place back in the oven for 5 to 10 minutes
Nutrition Facts
Stuffed Artichoke Casserole
Amount Per Serving
Calories 172 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 4mg 1%
Sodium 601mg 25%
Potassium 46mg 1%
Total Carbohydrates 17g 6%
Dietary Fiber 4g 16%
Sugars 2g
Protein 6g 12%
Vitamin A 2%
Vitamin C 21%
Calcium 11%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.