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Shrimp and eggplant casserole
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| Artist: |
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| Categories: |
Casseroles, Eggplant, Entrees, Seafood, Shrimp, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Onions, chopped | | 1
| cup | Green bell pepper, chopped | | 1
| cup | Celery, chopped | | 4
| cup | Eggplant, peeled, diced(1lb) | | 2
| | Garlic cloves, crushed | | 2
| tbsp | Butter or margarine | | 1
| lbs | Shrimp, shelled/deveined | | 2
| cup | Rice, cooked | | 1
| tbsp | Worcestershire sauce | | 2
| tsp | Salt | | 1/2
| tsp | Black pepper | | 1/2
| tsp | Thyme | | 3/4
| cup | Mayonnaise | | 1
| cup | Bread crumbs, buttered, soft |
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Procedures:
| 1 | In large skillet, cook onions, bell pepper, celery, eggplant and garlic in butter until vegetables are crisp-tender.?Stir in remaining ingredients except bread crumbs; turn mixture into lightly buttered shallow 2-quart casserole and top with bread crumbs.?Bake in preheated 350°F. | | 2 | Oven 45 minutes.?/td> |
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