Recipe from Gail Harris.
Ingredients:
- 2-3 eggplants, cubed with seeds taken out
- 1 teaspoon Zatarain’s liquid crab boil
- 2 medium onions, diced
- 1/2 bell pepper
- 2 celery sticks
- 4-5 garlic toes
- 1 pound shrimp, peeled and deveined
- 1/2 cup bread crumbs
- 1 stick butter
Preparation:
Remove seeds from eggplant. Parboil the eggplant in the crab boil. Drain and rinse. Melt butter on medium-low heat in a decent sized frying pan. Add onions, celery, garlic and bell pepper. Separately, let the shrimp sit in water with a teaspoon of crab boil. Cook seasoning in butter until it starts to become translucent. Add eggplant to seasoning. Drain and rinse shrimp. Cut shrimp into three pieces. Mash the seasoning and eggplant mixture. Add shrimp to seasoning and eggplant mixture. Cook until shrimp turn pink. Slowly add breadcrumbs until fully absorbed by mixture. Place all ingredients in a casserole dish. Sprinkle breadcrumbs on top. Drizzle a little butter on top and place in the oven at 350˚F until top is golden brown (20 minutes).