Shrimp and Eggplant Dressing
Adapted from The New Orleans Italian Cook Book
1 lb Wild Caught American Gulf Shrimp, peeled, deveined, and chopped (Reserve the shells)
1 Bay leaf
1 bundle Fresh Thyme, tied with butchers twine
Water, enough to cover the eggplant by 1 inch
1 splash Liquid Crab Boil or 1 crawfish, shrimp and crab boil seasoning package
4-5 small Eggplant, peeled, enough to yield about 2 1/2-3 Cups Cooked, sliced horizantally 1 inch thick
3 Tbsp Unsalted Butter
1 Large Spanish Onion, finely diced
1 Medium Green Bell Pepper, finely diced
4 Toes Garlic, minced
2 Green Onions, sliced thin
1 Egg, beaten
2 Tbsp Fresh Thyme, chopped
1 Tbsp Italian Parsley, chopped
1 Tbsp Fresh Basil, chopped
1 Cup Italian Bread Crumbs
For the topping:
1 Cup Panko Bread Crumbs
1/4 Cup grated Parmigiana, and Pecorino Romano
3 Tbsp Melted Butter
1 Tbsp Italian Parsley, chopped
A pinch of salt and a few grinds of black pepper
Preheat the oven to 400 degrees F.
Bring the water to boil in a Dutch Oven. Add the Bay Leaf, bundled Thyme, reserved Shrimp shells, crab boil (see the crab boil seasonng package below), any trim from the diced onion, and a handful of Kosher salt.
Boil for about 15-20 minutes, skim off the scum (I didn't at first, but you will know what this stuff is when you see it) from the shrimp shells. Add the Eggplant
and reduce to a simmer. Cook until tender about 20 minutes.
In the meantime, melt the 3 Tbsp butter in a saute pan. Add the onion, bell pepper, garlic, and a pinch of salt,
saute until the onions are translucent, add the chopped Thyme and the chopped shrimp, cook until the shrimp are just cooked through; set aside to cool.
When the eggplant is very tender remove with tongs to a colander to cool. Make sure to grab the whole piece of eggplant with the tongs and not just a piece of it because the piece break apart very easily. When cool, squeeze some of the liquid from it and chop.
In a large bowl combine the eggplant, onion & pepper mixture, egg, fresh basil, and parsley,
mix ingredients together well. Add the cup of Italian bread crumbs a little at a time
until the right consistency is achieved; it should be not too wet, not too dry. Check the seasoning; season to taste with Kosher salt, Cayenne, and black pepper.
Add the mixture to a buttered gratin or baking dish. Mix together the topping ingredients,
top the shrimp and eggplant dressing with it. Bake in the preheated oven until bubbly and the topping is a nice golden brown.
Makes enough for a side dish for 8.
6 comments:
Oh what a fabulous dish Miss Elizabeth... It looks so delish!
Elizabeth - your step by step photography is sensational. You make it look so incredibly easy, when I know it really involves a good deal of work. This shrimp and eggplant dressing looks downright appetizing. TFS.
Yum! Right up my alley.
I'm so impressed! This looks amazing!
Yummy! Two of my favorites - eggplant and shrimp! Awesome pics!
Yum - shrimp and eggplant together sounds delicious and I love all the fresh herbs in this recipe!
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