Cajun Eggplant Dressing
- 2 pounds medium shrimp, heads off
- 4 to 6 dashes Tabasco sauce
- 4 cups water
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1/2 pound margarine
- 1 teaspoon dried basil or 1 tablespoon fresh basil
- 3 large onions, chopped fine
- 2 medium bell peppers, chopped fine
- 2 celery ribs, chopped fine
- 1/2 teaspoon dried oregano or 1 1/2 teaspoons fresh oregano
- 4 medium eggplants
- 1 pound cooked crabmeat, claw or white
- 1 1/2 teaspoons red pepper
- 1 cup chopped green onions
- 1 1/2 teaspoons white pepper
- 1 1/2 teaspoons black pepper
- 1 cup chopped parsley
- 1 1/2 teaspoons salt
- Grated Parmesan cheese
- Bread crumbs
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- Peel and devein the shrimp; set aside.
- Place the shrimp peels in a small saucepan and add the water. Bring to a
boil and reduce by half over medium-high heat, 15 to 20 minutes.
- Strain and set aside.
- Melt the margarine over medium-high heat in a Dutch oven or other large
heavy pot and add the onions, peppers, and celery. Cook the vegetables until
they are very soft, stirring occasionally, 30 to 45 minutes.
- Meanwhile, peel the eggplants and cut them into 1-inch cubes. Place them
in a saucepan and add water to cover. Bring to a boil and boil slowly for a
few minutes, just until tender.
- Drain. Puree until smooth in blender or food processor.
- Add the eggplant, shrimp stock, seasonings, and herbs to the vegetable mixture,
return to a simmer, and cook over medium heat for 10 minutes, stirring occasionally.
- Add the shrimp and continue to cook over medium-high heat just until the
shrimp turn pick, 5 to 7 minutes.
- Add the crab meat and cook just long enough to heat through. Remove from
heat and stir in green onions and parsley.
- Spoon the hot dressing into a casserole or individual ramekins. Sprinkle
generously with Parmesan cheese and bread crumbs and glaze under the broiler
for a couple of minutes.
Yield: 6 to 8 servings
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