Comforting Creole Creation

Shrimp and Eggplant dressing is a Creole Italian Dish that is fairly popular in New Orleans. I don't remember my Mom or Grannie ever making this dish growing up so it isn't one of my childhood. However, I have a friend who's dad is an amazing cook and he made the most phenomenal Shrimp and Eggplant dressing. I came across this recipe during one of my several recipe Internet searches and thought it sounded great. Making the shrimp stock from scratch to cook the eggplant in is a crucial step that adds SOOOO much flavor to this dish. The shrimp and eggplant are perfect compliments to each other that make this dish a must try!

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.