Shrimp Eggplant Dressing

6 servings Prep: 15 m Cook: 35 m Total: 50 m Intermediate
4.5/5 (2)
Shrimp Eggplant Dressing
During summer when eggplants were plentiful and shrimp were to be had, Momma would make this simple eggplant dressing with rice, bell pepper, and cayenne. Cooking for 9 children always kept Momma busy.

Ingredients

6 servings
  • 2 large eggplants
  • 1 large onion, chopped
  • 3 cups cooked rice
  • 1 bell pepper, chopped
  • 1/2 cup parsley, chopped
  • 2 tbsp oil
  • 1/2 cup water
  • 1 tsp cayenne
  • 1 1/2 lbs shrimp, cleaned and peeled
  • 1 tsp salt
  • 2 chicken bouillon cubes

Step-by-Step Instructions

  1. Peel the eggplant and cut in large cubes. Remove the seeds if needed. (Optional: Soak the eggplant in water 10 minutes before cooking to remove possible bitterness.)
  2. Dissolve the bouillon cubes in 1/4 cup hot water.
  3. Pour oil in a medium skillet. Add the eggplants, onion, bell pepper, dissolved bouillon cubes and water.
  4. Over medium heat, stirring occasionally, cook the eggplant until the onion and eggplant turn clear. Most of the water added to facilitate the cooking process will have evaporated. This usually takes 20 to 25 minutes.
  5. Add salt and cayenne to taste.
  6. Add the peeled shrimp and parsley to the eggplant mixture.
  7. Cook approximately 10-12 minutes or until shrimp turn pink.
  8. Remove from heat and add cooked rice to desired consistency. Serve immediately.

Common Problems and Solutions

Q: Why is my eggplant bitter?

A: Some eggplants, especially older or larger ones, can be bitter. Soaking the cubed eggplant in water for 10 minutes before cooking helps remove this bitterness. You can also lightly salt the cubes and let them sit for 10 minutes, then rinse.

Q: How much rice should I add?

A: This is up to personal preference. Start with the 3 cups of cooked rice and add gradually while stirring. Some families like it more rice-heavy (almost like a jambalaya), while others prefer more of the eggplant-shrimp mixture with just enough rice to bind it.

Q: My shrimp are rubbery—what happened?

A: Shrimp cook very quickly and become tough if overcooked. They're done as soon as they turn pink and start to curl, usually 10-12 minutes. Remove from heat immediately when they're ready.

Tips and Techniques

Use fresh Gulf shrimp if possible for the best flavor. The cayenne amount can be adjusted to your family’s heat preference—start with less if serving children. The dish tastes even better the next day after the flavors marry.

Ingredient Substitutions

  • chicken bouillon cubes: chicken or seafood stock
  • fresh shrimp: frozen shrimp, thawed
  • white rice: brown rice
  • cayenne pepper: Cajun seasoning blend or hot sauce

Equipment Needed

  • Medium skillet (large enough for all ingredients)
  • Knife and cutting board for prep
  • Pot for cooking rice (if not already prepared)

Historical Context

Eggplant dressing is a thrifty Cajun dish that emerged from the summer garden abundance. Before refrigeration was common, home cooks had to use eggplants quickly when they ripened, and combining them with rice stretched the shrimp to feed large families.