Shrimp Stuffed Eggplant

Eggplant stuffed with shrimp on a platter

 

 

 

Eggplant stuffed with shrimp on a platter
Shrimp Stuffed Eggplant
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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.

Eggplant and Shrimp Casserole

Sweet Daddy D's Eggplant and Shrimp Casserole
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Eggplant and shrimp casserole, baked with creole seasoning to a bubbly golden brown. A fabulous side dish but also strong enough to stand up as a special entree.
Servings Prep Time Cook Time Calories Per Serving
8Servings 15Minutes 55Minutes 259
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. Peel, clean and rinse shrimp. Depending on the size of the shrimp, they can be chopped into a smaller size if desired. Pat dry with paper towels and place in a bowl. Add a generous sprinkle of creole seasoning, mix well and set aside.
  2. Peel the eggplant and cut into small cubes about 1/2 inch square; place in a bowl and mix in a little (not much) kosher salt. Set aside.
  3. Melt butter over medium heat in Dutch Oven.
  4. Sauté the yellow onions in the butter until starting to clear
  5. Add the green onions and garlic and saute until the garlic is aromatic, probably about two minutes.
  6. Add salt and pepper and 2 tablespoons of creole seasoning. Mix well.
  7. Add tomatoes, if using, and mix well. Saute for about 5 minutes.
  8. Add the eggplant cubes a little at a time with your hands but don't add any of the water that has gathered in the bottom of the bowl. Mix the eggplant cubes and sauteed onions together very well
  9. Cook over medium high heat until the eggplant is starting to soften. The eggplant will give off a lot of water and this will partially cook off.
  10. When soft and starting to reduce, smash down some of the eggplant with a wooden spoon.
  11. Add the shrimp and mix well and continue to cook for about 10 or 15 minutes or when the liquid is starting to evaporate.
  12. Remove from the heat and add the bread crumbs a little at a time and mix well. The eggplant should tighten up a little, but don't over do the bread crumbs.
Preparing to Bake
  1. Preheat oven to 350 degrees
  2. Spread a thin layer of butter inside of an oven proof casserole or baking dish.
  3. Pour the eggplant mix into baking dish and spread out softly.
  4. Sprinkle a little bread crumbs on top and place about 6 small dots of butter on top
  5. Bake in 350 degrees preheated oven for about 30 minutes or until bubbly on edges and browned a little on top.
Recipe Notes

Try using some chopped tomatoes-either fresh or canned. This will add a great dimension.

 

Shrimp and Okra Gumbo

ladle of shrimp and okra gumbo over a stock pot
ladle of shrimp and okra gumbo over a stock pot
Sweet Daddy D's Shrimp and Okra Gumbo
Votes: 1
Rating: 5
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Rate this recipe!
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Gumbo is at the heart of Cajun and Creole cuisines. This Shrimp and Okra Gumbo blends the rich flavors of the Gulf in a hearty blend of okra and the Trinity cooked down in a dark roux then simmered in a rich stock made from the shrimp shells and heads. This will become one of your favorite styles of Gumbo!
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
1 1/2 Hours 521
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
1 1/2 Hours 521
ladle of shrimp and okra gumbo over a stock pot
Sweet Daddy D's Shrimp and Okra Gumbo
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Gumbo is at the heart of Cajun and Creole cuisines. This Shrimp and Okra Gumbo blends the rich flavors of the Gulf in a hearty blend of okra and the Trinity cooked down in a dark roux then simmered in a rich stock made from the shrimp shells and heads. This will become one of your favorite styles of Gumbo!
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
1 1/2 Hours 521
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
1 1/2 Hours 521
Here's What You Need
Herb and Spice Blend
Here's What You Do
  1. Peel, devein and rinse shrimp. Pat dry with paper towel, sprinkle with creole seasoning and set aside.
  2. Heat oil in a cast iron or other heavy dutch oven. When nearly smoking, add flour and make a dark roux.
  3. Add yellow onions, green peppers, celery and green onions, stirring often until cooked down and coated with the roux, this will take 10 to 15 minutes.
  4. Add the garlic and stir until aromatic-about 2 minutes.
  5. Add about 2/3s of the Herb and Spice Blend, reserve the remainder.
  6. Add the okra and combine well with the roux/veggie mixture.
  7. Simmer about 10 to 15 minutes, add parsley and a little more of the seasoning mix. (Continue to simmer an additional 10 to 15 minutes if the okra is excessively slimy) Let this sit until the stock is at a rolling boil.
  8. In a separate stock pot, bring the stock to a rolling boil.
  9. Using a slotted spoon, add the veggie mix one spoonful at a time, stirring well until each spoonful is dissolved. Bringing the stock back to a rolling boil between each spoonful, repeat this process until all the veggies are mixed in the stock. Once all the veggies/roux have been mixed into the stock, bring it to a rolling boil for 10 minutes
  10. Lower heat, cover pot and simmer for 30 minutes, stirring occasionally so it does not stick
  11. Uncover pot and bring back to a boil. Add the shrimp a few at a time by hand. When all shrimp have been added, stir well and lower to a simmer, cover and cook about 5 minutes.
  12. Add the remainder of the Herb and Spice Blend and the parsley. Add the crab meat (if using), stir well, return to a simmer for about 5 minutes, covered.
  13. Turn off heat, taste for seasoning and adjust as needed. Let the gumbo sit covered for about 10 minutes then skim any grease off the top and serve over rice.
Recipe Notes

Make your own shrimp stock with Sweet Daddy D's recipe-Homemade Shrimp Stock. If you don't have time for that, substitute some commercial Chicken or Seafood Stock-that's easy and so good!

If you can't find or don't want to fool with fresh okra, frozen cut okra works just as well.

Nutrition Facts
Sweet Daddy D's Shrimp and Okra Gumbo
Amount Per Serving
Calories 521 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 3g 15%
Polyunsaturated Fat 13g
Monounsaturated Fat 8g
Cholesterol 215mg 72%
Sodium 1624mg 68%
Potassium 568mg 16%
Total Carbohydrates 29g 10%
Dietary Fiber 4g 16%
Sugars 3g
Protein 37g 74%
Vitamin A 23%
Vitamin C 52%
Calcium 22%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.