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  • Aubergine And Shrimp Bake

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    Aubergine And Shrimp Bake
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 Tbsp. Butter
    • 1 med Aubergine, peeled, and Cut into 1" pcs Salt, to taste Cayenne pepper, to taste Freshly-grnd black pepper, to taste
    • 1 c. Minced onions
    • 1/4 c. Minced green bell peppers
    • 1/4 c. Minced celery
    • 2 Tbsp. Minced garlic
    • 1/2 lb Medium shrimp, peeled, deveined
    • 1/2 tsp Dry thyme
    • 1/2 tsp Dry oregano
    • 2 Tbsp. Flour
    • 2 c. Water
    • 2 Tbsp. Minced parsley
    • 1 c. Dry fine bread crumbs
    • 1 c. Grated Parmesan Bayou Blast, see * Note
    • 1 c. Fried parsnips

    Directions

    1. Preheat the oven to 375 degrees. In a large saute/fry pan, over medium-high heat, heat the butter. Add in the aubergine. Season with salt, cayenne, and black pepper. Saute/fry for 2 min. Add in the onions, bell peppers and celery.
    2. Season with salt and pepper. Saute/fry for 2 to 3 min or possibly till wilted. Add in the garlic, shrimp and dry herbs. Season with salt and pepper. Saute/fry for 2 min. Whisk the flour and water together. Add in to the shrimp mix and stir well. Bring the mix to a boil and then reduce to medium-low and cook for 3 to 4 min or possibly till the mix thickens. Remove from the heat and cold. In a mixing bowl, combine the bread crumbs and cheese together. Season with Bayou Blast. Pour the mix into a greased square casserole dish and bake for about 45 min or possibly till bubbly and golden. To serve, spoon the mix into shallow bowls. Garnish with fried parsnips and parsley.
    3. This recipe yields 4 servings.

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