Shrimp and Eggplant Dressing

NOLA CUISINE(1)
Lori: "I am from New Orleans. This is the first time I h…" Read More
23Ingredients
85Minutes

Ingredients

US|METRIC
  • 1 pound shrimp (Wild Caught American Gulf, peeled, deveined, and chopped, Reserve the shells)
  • 1 bay leaf
  • 1 fresh thyme (bundle, tied with butchers twine)
  • water
  • eggplant
  • 1 crab boil (splash Liquid)
  • 5 eggplant (small, peeled, enough to yield about 2 1/2-3 Cups Cooked)
  • 3 tablespoons unsalted butter
  • 1 Spanish onion (Large, finely diced)
  • 1 green bell pepper (Medium, finely diced)
  • 4 garlic (Toes, minced)
  • 2 green onions (sliced thin, keep the green and white parts seperate)
  • 1 egg (beaten)
  • 2 tablespoons fresh thyme (chopped)
  • 1 tablespoon Italian parsley (chopped)
  • 1 tablespoon fresh basil (chopped)
  • 1 cup bread crumbs (preferably homemade from leftover French bread)
  • 1 cup panko bread crumbs
  • 1/4 cup pecorino romano (grated Parmeggiano, and)
  • 3 tablespoons melted butter
  • 1 tablespoon Italian parsley (chopped)
  • 1 pinch salt
  • 3 black pepper
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Reviews(1)

    Lori 2 years ago
    I am from New Orleans. This is the first time I have ever seen something similar to my family recipe & it is absolutely our favorite! I have always had to wing it because I have never had a recipe. I use only 2 med to large eggplants & cook in salted water & I use 2 lbs of shrimp. I put my egg into the mixture once it has cooled. I have never topped with cheese but I will from now on. So Happy to find this. Thanks for posting!

    PlanShop