Shrimp and Eggplant Casserole

• 1 - 1½ lb. shrimp, peeled, deveined and cut up
• 4 cloves garlic, chopped
  
• 1 cup onions, chopped
• 1/2 cup bell pepper, chopped
• 1/2 cup celery, chopped
• 1 cup butter
  
• 6 slices bread, toasted
• 1 cup water (for soaking toast)
• 2 eggs, beaten
• 2 medium eggplants, cubed, parboiled and drained
• 1 qt. water (for par boiling eggplant)
• bread crumbs
• salt and pepper to taste

Sauté onions, bell pepper and celery in 1/2 cup butter. Add shrimp and cook approximately 5 minutes.

Par boil eggplants in half-pot of water until tender, drain and set aside.

Soak toast in 1 cup water (using casserole dish) and break into bite size pieces.  Beat 2 eggs and mix well with par boiled and drained eggplant. Mix all ingredients together as you salt and pepper to taste.

Mix thoroughly and spread evenly in casserole dish. Top with bread crumbs, melt remaining butter and drizzle over bread crumbs. Bake for 30 at 350°F.

Serves 8 - 10.

Enjoy!

You can watch the video version of this recipe here: Shrimp and Eggplant Casserole (video)

Shrimp Jambalaya

• 2 lbs. shrimp, peeled and deveined
• 2 Tbs. tomato paste
• 1 tsp sugar
• 3 cloves garlic, pressed
• 1 1/2 cups onions, chopped
• 1/2 cup celery, chopped
• 1/2 cup bell pepper, chopped
• 1 cup oil
• 1/2 tsp cornstarch
• 1/2 cup green onions, chopped
• 1/2 cup parsley, chopped
• 2 cups water
• 4 cups cooked long grain rice
• Salt, red and black pepper to taste

In  a heavy pot add oil, onions, celery, bell pepper and garlic. Cook uncovered over medium heat until onions are tender. Add tomato paste and cook another 15 minutes, stirring constantly. Add 1 1/2 cup water, salt, sugar, red and black pepper. Cook uncovered over medium heat until oil floats to the top Use clean paper towels to absorb the oil and discard towels. Add shrimp and cook for approximately 20 minutes. Dissolve cornstarch in 1/2 cup of cold water. Add this to the mixture and cook another 5 minutes.

Mix ingredients with cooked rice. Add green onions and parsley. Mix well. Serves 8 to 10.

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Shrimp Boulettes

• 3 quarts raw peeled shrimp
• 1 stalk celery, chopped
• 3 medium onions, chopped
• 1/2 cup bell pepper, chopped
• 1 cup green onions, chopped
• 1 cup parsley, chopped
• 1 large Irish potato, boiled
• Salt and pepper to taste

Grind and mix all of the above ingredients and salt and pepper to taste. Take a heaping Tbs. at a time, roll into balls and drop into heated deep fat. Cook for 15 minutes turning them over until golden brown. Serve piping hot with French bread and green salad.

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Shrimp Pie

• 1 large onion, chopped
• 1 small bell pepper, chopped
• 3 small ribs celery, chopped
• 4 cloves garlic, minced
• 2 lbs. peeled raw shrimp
• 2 heaping Tbs. flour
• 1 can mushroom soup
• 1 small can mushrooms
• 1/2 cup green onions, chopped
• 9-inch unbaked double pie crust
• Salt and pepper to taste

Cook onions, bell pepper, garlic and celery in margarine for approximately 10 minutes. Cut shrimp into bite size pieces. Add shrimp and cook until pink. Add flour and blend, then add soup, mushrooms, salt, pepper and onion tops. Simmer about 10 minutes then pour into pie crust and cover with top crust.

Bake at 400°F. approximately 30 minutes or until crust is golden brown.

Crawfish pie can also be prepared using the same recipe. Just substitute crawfish for shrimp.

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Shrimp and Crabmeat Sauce

Ingredients

• 3 large onions, chopped
• 4 cloves garlic, minced
• 1/2 lb. butter
• 1 quart of water
• 1 large can of sliced mushrooms
• 1/3 cup soy sauce
• 2 Tbs. cornstarch (dilute cornstarch in small amount of cold water.)
• 2 lbs. peeled shrimp
• 1 lb. crab meat
• Salt and pepper to taste

Sauté onions and garlic in margarine. Add water, salt, pepper, mushrooms, soy sauce and cornstarch. Bring to a slow boil then add shrimp and crab meat. Cook on medium heat for 20 minutes.