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Shrimp And Eggplant

Ingredients
  Shelled shrimp 8 Ounce
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green bell pepper 2 Tablespoon
  Garlic clove 1 Large
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Eggplant 1 Medium
  Canned tomatoes 8 Ounce
  Salt 1 Teaspoon
  Ground thyme 1⁄2 Teaspoon
  Pepper 1 Dash
  Cooked rice 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 2 Tablespoon
  Soft bread crumbs 1 1⁄2 Cup (24 tbs)
Directions

Split cooked shrimp lengthwise; set aside.
In skillet cook onion, green pepper, and garlic in 1/4 cup butter till tender but not brown.
Peel eggplant and cut into 1/2-inch cubes; add to mixture in skillet with tomatoes, salt, thyme, and pepper.
Cover and simmer till eggplant is tender, about 10 minutes.
Stir in shrimp and rice.
Spoon mixture into 4 individual casseroles.
Melt 2 tablespoons butter; stir in bread crumbs.
Sprinkle over shrimp-eggplant mixture.
Bake at 400° till lightly browned, about 10 to 15 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Party

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Average: 4 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1587 Calories from Fat 688

% Daily Value*

Total Fat 78 g120.5%

Saturated Fat 46 g230.1%

Trans Fat 0 g

Cholesterol 530.2 mg176.7%

Sodium 3058 mg127.4%

Total Carbohydrates 160 g53.2%

Dietary Fiber 21.5 g86%

Sugars 15.4 g

Protein 67 g134.1%

Vitamin A 89% Vitamin C 109.1%

Calcium 43.3% Iron 106.3%

*Based on a 2000 Calorie diet

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Shrimp And Eggplant Recipe