Shrimp And Eggplant Casserole Recipe - Cooking Index
1 cup | 62g / 2.2oz | Onions - chopped |
1 cup | 146g / 5.1oz | Green bell pepper - chopped |
1 cup | 110g / 3.9oz | Celery - chopped |
4 cups | 584g / 20oz | Eggplant - peeled, diced |
2 | Garlic cloves - crushed | |
2 tablespoons | 30ml | Butter or margarine |
1 lb | 454g / 16oz | Shrimp - shelled/deveined |
2 cups | 320g / 11oz | Rice - cooked |
1 tablespoon | 15ml | Worcestershire sauce |
2 teaspoons | 10ml | Salt |
1/2 teaspoon | 2.5ml | Black pepper |
1/2 teaspoon | 2.5ml | Thyme |
3/4 cup | 177ml | Mayonnaise |
1 cup | 198g / 7oz | Bread crumbs - buttered, soft |
1. In large skillet, cook onions, bell pepper, celery, eggplant and garlic in butter until vegetables are crisp-tender.
2. Stir in remaining ingredients except bread crumbs; turn mixture into lightly buttered shallow 2-quart casserole and top with bread crumbs.
3. Bake in preheated 350F oven 45 minutes.
Source:
Delicious Decisions
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.