Eggplant And Shrimp Bake

Categories: Emlive03

Serves: 4 servings

Ingredients:

4 tb Butter
1 md Eggplant; peeled, and
Cut into 1" pieces
Salt; to taste
Cayenne pepper; to taste
Freshly-ground black pepper;
-to taste
1 c Chopped onions
1/4 c Chopped green bell peppers
1/4 c Chopped celery
2 tb Chopped garlic
1/2 lb Medium shrimp; peeled,
-deveined
1/2 ts Dried thyme
1/2 ts Dried oregano
2 tb Flour
2 c Water
2 tb Chopped parsley
1 c Dried fine bread crumbs
1 c Grated Parmesan
Bayou Blast; see * Note
1 c Fried parsnips

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.

Recipe 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

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

10-23-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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