Eggplant And Shrimp Bake

Recipe Ingredients

4 tablespoons	60ml	Butter
1 tablespoon	15ml	Eggplant - peeled, and (medium)
		Cut into 1" pieces
		Salt - to taste
		Cayenne pepper - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	Chopped onions
1/4 cup	36g / 1.3oz	Chopped green bell peppers
1/4 cup	27g / 1oz	Chopped celery
2 tablespoons	30ml	Chopped garlic
1/2 lb	227g / 8oz	Medium shrimp - peeled, deveined
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Dried oregano
2 tablespoons	30ml	Flour
2 cups	474ml	Water
2 tablespoons	30ml	Chopped parsley
1 cup	146g / 5.1oz	Dried fine bread crumbs
1 cup	237ml	Grated Parmesan
		Bayou Blast - see * Note
1 cup	237ml	Fried parsnips

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the oven to 375 degrees.

In a large saute pan, over medium-high heat, melt the butter. Add the eggplant. Season with salt, cayenne, and black pepper. Saute for 2 minutes. Add the onions, bell peppers and celery. Season with salt and pepper. Saute for 2 to 3 minutes or until wilted. Add the garlic, shrimp and dried herbs. Season with salt and pepper. Saute for 2 minutes. Whisk the flour and water together. Add to the shrimp mixture and stir well. Bring the mixture to a boil and then reduce to medium-low and cook for 3 to 4 minutes or until the mixture thickens. Remove from the heat and cool.

In a mixing bowl, combine the bread crumbs and cheese together. Season with Bayou Blast. Pour the mixture into a greased square casserole dish and bake for about 45 minutes or until bubbly and golden brown.

To serve, spoon the mixture into shallow bowls. Garnish with fried parsnips and parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B70 broadcast 10-09-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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