Shrimp and Eggplant Dressing Recipe

By Stina

Ingredients

• For the topping:
• 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
• 4-5 small Eggplant, peeled, enough to yield about 2 1/2-3 Cups Cooked
• 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, keep the green and white parts seperate
• 1 Egg, beaten
• 2 Tbsp Fresh Thyme, chopped
• 1 Tbsp Italian Parsley, chopped
• 1 Tbsp Fresh Basil, chopped
• 1 Cup Bread Crumbs (preferably homemade from leftover French bread)
• 1 Cup Panko Bread Crumbs
• 1/4 Cup grated Parmeggiano, and Pecorino Romano
• 3 Tbsp Melted Butter
• 1 Tbsp Italian Parsley, chopped
• A pinch of salt and a few grinds of black pepper

Details

Adapted from nolacuisine.com

Preparation

Step 1

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, any trim from the diced onion, and a handful of Kosher salt. Boil for about 15-20 minutes, skim off the scum 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 colainder to cool. 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 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 4