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Shrimp Aubergine

by BnB Finder | January 6th, 2015 | Best BnB Bites, Recipes
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shrimp aubergine serving suggestionIf you love the flavors of Louisiana made with fresh seafood, you will truly enjoy Shrimp Aubergine. This dish is not a spicy dish like some that come from Cajun Country, but the combination of fried eggplant with fresh shrimp in a cream sauce is flavorful and filling. This recipe is by the Houmas House Plantation and Gardens in Darrow, Louisiana, which is an Inn that was established in 1770, and is home to three award winning restaurants, including the Carriage House, offers the best in Creole dining. This would be a perfect appetizer for a dinner party, or a light supper.

 

Shrimp Aubergine


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Ingredients
  1. Vegetable oil for frying
  2. 6 ounces butter
  3. 4 cups onions, chopped
  4. 2 cups bell peppers, sliced
  5. 2 cups celery, chopped
  6. 2 teaspoons garlic, chopped
  7. 2 pounds medium shrimp, peeled and deveined
  8. 1/2 teaspoon cayenne pepper
  9. 1 cup plus 2 tablespoons flour
  10. 2 cups milk
  11. 6 tablespoons chopped parsley
  12. 1/2 cup green onions, chopped
  13. 12 (1-inch) slices of eggplant
  14. 2 eggs beaten
  15. 2 cups seasoned corn flour
  16. salt and pepper to taste
Instructions
  1. Preheat the oil for frying
  2. Melt the butter in a large skillet over medium heat
  3. Add the onions, bell peppers, and celery and saute until soft and golden, about 10 minutes
  4. Add the garlic and cook for 2 minutes
  5. Add the shrimp, salt, and cayenne and cook for about 4 minutes, or until the shrimp turn pink
  6. Dissolve 2 tablespoons flour in the milk and add to the shrimp mixture. Stir until the mixture thickens slightly
  7. Reduce heat to medium-low and simmer for 6 to 8 minutes, stirring occasionally
  8. Add the parsley and green onions
  9. Stir and cook for 2 minutes more
  10. Season the eggplant slices with salt and pepper
  11. Place the flour in a shallow bowl and season with salt and pepper
  12. In another bowl, season the egg wash with salt and pepper
  13. In a third shallow bowl, season the corn flour
  14. Dredge each slice of eggplant in the flour
  15. Dip each slice in the egg wash, letting the excess drip off
  16. Dredge each slice in the seasoned flour, coating each side completely
  17. Carefully lay the eggplant slices in the hot oil
  18. Fry the eggplant in batches and until golden brown
  19. Remove the eggplant from the oil and drain on paper-lined plates
  20. To serve, place two to three fried eggplant pieces in the center of each plate
  21. Spoon the
  22. shrimp with sauce over the top
Notes
  1. By Houmas House Plantation and Gardens
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