Eggplant Casserole with Shrimp and Crabmeat

Top info

Difficulty: 
Medium
Servings: 
8
Eggplant Casserole with Shrimp and Crabmeat
Ingredients: 
  • 2 pounds medium shrimp, peeled, deveined
  • 2 cups shrimp stock
  • 1/2 pound margarine
  • 3 large onions, chopped fine
  • 2 medium bell peppers, chopped fine
  • 2 celery ribs, chopped fine
  • 4 medium eggplants, peeled, cut into 1-inch cubes, boiled in water until tender, drain and puree
  • 1 ½ teaspoons red pepper
  • 1 ½ teaspoons white pepper
  • 1 ½ teaspoons black pepper
  • 1 ½ teaspoons black pepper
  • 1 ½ teaspoons salt
  • 4-6 dashes Tabasco
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • 1 teaspoon dried basil or 1 tablespoon fresh
  • 1/2 teaspoon dried oregano or 2 teaspoons fresh
  • 1 pound cooked crabmeat, claw or white
  • 1 cup chopped green onions
  • 1 cup chopped flat leaf parsley
  • 1 cup chopped flat leaf parsley
Preparation Instructions: 

Melt the margarine over medium-high heat in a large Dutch oven or other heavy pot and add the onions, peppers, and celery. Cook the vegetables until they are very soft, stirring occassionally, 30-45 minutes. Add the eggplant, shrim stock, seasonings, and herbs to the vegetable mixture, return to a simmer, and cook over medium heat for 10 minutes, stirring occasionlly. Add the shrimp and continue to cook over medium high heat just until the shrimp turn pink, 5-7 minutes. Add the crabmeat and cook just long enoug to heat through. Remove from the hear and stir in the green onions and parsley. Add breadcrumbs to bind all ingredients.