Nola Cuisine – Musical-grandhotel – Louisiana Cajun and Creole Cuisine
Shrimp and Eggplant are a perfect flavor match in this traditional Creole Italian dish, neither trying to overpower the other, just existing in perfect harmony,
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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)
- 1 Cup Panko Bread Crumbs
- 1/4 Cup grated Parmeggiano, and Pecorino Romano
- 3 Tbsp Melted Butter
- A pinch of salt and a few grinds of black pepper
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