Shrimp and Eggplant Dressing Recipe – Nola Cuisine – Musical-grandhotel – Louisiana Cajun and Creole

Name: Shrimp and Eggplant Dressing Recipe – Nola Cuisine – Musical-grandhotel – Louisiana Cajun and Creole
Ingredients: 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)

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Ingredients

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)

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Shrimp and Eggplant Dressing Recipe – Nola Cuisine – Musical-grandhotel – Louisiana Cajun and Creole

Ingredients

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