Shrimp And Eggplant Casserole

6 servings Prep: 30 m Cook: 45 m Total: 1 h 15 m Intermediate
5.0/5 (7)
Two ingredients that compliment each other extremely well are shrimp and eggplant. This casserole recipe will prove it with tender shrimp, creamy eggplant, rice, and a golden bread crumb topping. It is easy and les goûts très bon (the taste is very good).

Ingredients

6 servings
  • 2 to 3 eggplants, boiled and mashed
  • 1 cup onions, chopped
  • 1 cup bell pepper, chopped
  • 1/2 stick margarine
  • 1 can cream of mushroom soup
  • 1 can cheese soup
  • 1 pound cleaned shrimp
  • 3 cups cooked rice
  • 1 1/2 cup bread crumbs
  • Salt, black pepper, and cayenne pepper to taste

Step-by-Step Instructions

  1. Preheat oven to 350 degrees.
  2. Sauté onions and bell peppers in margarine until softened, about 8-10 minutes. Add mushroom and cheese soup.
  3. Add seasoned shrimp and cook on medium heat for 5-6 minutes until shrimp turn pink.
  4. Add mashed eggplants and season to taste with salt, black pepper, and cayenne. Stir in cooked rice. Mix well and then pour into a greased casserole dish.
  5. Top with bread crumbs and bake for 30 minutes until golden brown and bubbly. Serves 6 to 8.

Common Problems and Solutions

Q: Why is my casserole watery?

A: Make sure to drain the mashed eggplant well after boiling - eggplants hold a lot of water. Press the mashed eggplant gently in a colander or cheesecloth to remove excess liquid before adding to the casserole.

Q: Can I use fresh shrimp or do they need to be cooked first?

A: Use raw cleaned shrimp - they'll cook during the 5-6 minute sauté step and finish cooking in the oven. If using pre-cooked shrimp, reduce the stovetop cooking time to just 2-3 minutes to warm them through.

Tips and Techniques

Don’t skip the step of sautéing the vegetables until softened - this builds flavor and ensures they’re fully cooked in the final dish. For extra richness, add a sprinkle of grated Parmesan cheese on top of the bread crumbs before baking.

Ingredient Substitutions

  • cream of mushroom soup: cream of celery soup or homemade white sauce
  • cheese soup: 1 cup shredded cheddar mixed with 1/2 cup milk
  • margarine: butter or olive oil

Equipment Needed

  • Large pot for boiling eggplants
  • Large skillet for sautéing
  • 9x13 inch casserole dish
  • Potato masher or fork for mashing eggplant

Historical Context

Eggplant has been a staple in Louisiana cooking since the 18th century, thriving in the warm climate. Cajun and Creole cooks have long combined it with local Gulf shrimp to create hearty, economical casseroles that stretch expensive seafood into family-sized meals.