Eggplant Dressing With Shrimp And Rice Recipe
This Eggplant Dressing With Shrimp And Rice recipe is totally satisfying, Guaranteed! It is a great Side Dish. Vegetable is the most important ingredient in Eggplant Dressing With Shrimp And Rice. You do not need to be a gourmet to make out how appetizing and tasty this dish really is.
Ingredients
2 pounds raw shrimp
1/2 teaspoon dried thyme leaves
3/4 pound butter
1/2 teaspoon dried basil
6 medium large onions, finely chopped
1/2 teaspoon dried oregano
1 pound crabmeat
4 green peppers, finely chopped
1/2 cup each chopped scallions and parsley
2 stalks celery, finely chopped
4 large eggplants
2 1/2 cups brown or white rice, cooked
1 1/2 teaspoons cayenne
1 1/2 teaspoons white pepper
1 1/2 teaspoons black pepper
Salt to taste
Directions
Peel shrimp and set aside.
Cover shells with 4 cups water; boil until reduced to 2 cups.
Strain; set stock aside.
Heat butter in large skillet; cook onions, peppers and celery slowly in hot butter for 15 minutes, until mixture is soft.
Peel and cut eggplants into 3/4 inch cubes; place in saucepan with water to cover halfway up eggplants.
Cook until cubes are tender, about 7 minutes.
Drain and remove as much water as possible.
Puree.
Add eggplant puree, shrimp stock and seasonings to sauteed vegetables; cook over medium low heat about 20 minutes.
At this point the dish may be refrigerated and finished just before serving.
If refrigerated, reheat eggplant mixture.
Add shrimp; cook 7 to 10 minutes over moderately high heat, until shrimp is pink.
Add crabmeat; heat through.
Stir in scallions and parsley.
Serve over rice.
NOTE TO COOK: Prepare dressing at home up to the point where shrimp is added.
Carry dressing to party in cooking pot.
Carry shrimp, crabmeat and chopped scallions and parsley separately.
Finish cooking at party.
Cook rice at home and reheat either over hot water or covered in oven while chicken is baking at party.
Cover shells with 4 cups water; boil until reduced to 2 cups.
Strain; set stock aside.
Heat butter in large skillet; cook onions, peppers and celery slowly in hot butter for 15 minutes, until mixture is soft.
Peel and cut eggplants into 3/4 inch cubes; place in saucepan with water to cover halfway up eggplants.
Cook until cubes are tender, about 7 minutes.
Drain and remove as much water as possible.
Puree.
Add eggplant puree, shrimp stock and seasonings to sauteed vegetables; cook over medium low heat about 20 minutes.
At this point the dish may be refrigerated and finished just before serving.
If refrigerated, reheat eggplant mixture.
Add shrimp; cook 7 to 10 minutes over moderately high heat, until shrimp is pink.
Add crabmeat; heat through.
Stir in scallions and parsley.
Serve over rice.
NOTE TO COOK: Prepare dressing at home up to the point where shrimp is added.
Carry dressing to party in cooking pot.
Carry shrimp, crabmeat and chopped scallions and parsley separately.
Finish cooking at party.
Cook rice at home and reheat either over hot water or covered in oven while chicken is baking at party.
