Eggplant Shrimp Casserole
It is a fine thing we don’t own a shrimp boat. We’d be out in the Gulf all the time. I love shrimp, especially if they are friend. I just can’t get anyone to fry them for me. However, Charles did help me last week.
I can’t tell when food is cooked, so, I cleaned the shrimp, seasoned and put them in the hot oil, then, Charlie fried them.
I have a good and simple recipe using eggplant and shrimp. I love simple.
• 3 eggplants
• 1 pound shrimp
• 1 cup seasoned bread crumbs
• 1 large onion, chopped
• 1 teaspoon salt and black pepper
• 1 bell pepper, chopped
• 4 cloves of garlic
• 1 tablespoon cooking oil
• 1 rib of celery
Peel and boil eggplants for three minutes. Drain. Saute onion, celery, garlic and bell pepper in cooking oil. Add eggplants and cook on medium heat for about 20 minutes, then add cleaned shrimp. Cook 10 minutes more. Put in a casserole dish that has been sprayed with Pam and sprinkle bread crumbs on tip. Place in warm oven for 15 minutes on 350 degrees.
Gooder’n Syrup, Von