Eggplant Pirogue

  • Yield : 4
  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 5m
  • Ready In : 35m
  • FavoriteLoadingAdd to Recipe Box

Eggplant “Cajun Canoe” fried with Italian style bread crumbs and manned by a crew of 5 Creole garlic butter sautéed shrimp.


  • 1 large eggplant, quartered and v-carved into a canoe shape
  • 2 cups Italian bread crumbs
  • 20 large shrimp, peeled except the tail
  • 3 cloves to 5 of garlic, chopped fine
  • 1 stick butter
  • Creole seasoning
  • egg wash


Step 1

Quarter and v-cut the eggplant.

Step 2

Dip only the meat side into egg wash, then bread crumbs.

Step 3

Deep fry breaded side down until the skin of the eggplant is soft to the touch.

Step 4

In a saute pan, melt the butter. Add garlic, creole seasoning to taste, and shrimp. Cook both sides until pink. Plate the eggplant, add the "crew" of shrimp, then drizzle remaining butter over the shrimp and eggplant.

Recipe Type: ,


Loading Facebook Comments ...

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1 person rated this recipe


Related Recipes:
  • Crawfish-Cheese-Chips

    Crawfish Nachos – Crawfish, Cheese and Chips

  • Eggplant Beef and Pork Dressing

    Beef and Pork Eggplant Dressing

  • Cornbread Casserole

    Stuffed Cornbread

  • Corn Mook Shoo

    Crockpot Corn Macque Choux

  • Shrimp Spaghetti

    Shrimp Spaghetti

about us    ask maw-maw    blog    contact us    cooking tips    heritage   
guestbook    privacy policy    recipes a-z    recipebox    register    submit a recipe!