Shrimp and Eggplant Casserole 2
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- 1 cup each chopped onions, green peppers, and celery
- 4 cup peeled and diced eggplant (about 1 lb.)
- 2 cloves, garlic, crushed
- 2 tbsp. butter or margarine
- 12 oz. peeled, deveined raw shrimp, sliced in half lengthwise
- 2 cup cooked rice
- 1 tbsp. Worcestershire sauce
- 2 tsp. salt
- 1/2 tsp. each ground black pepper and thyme
- 3/4 cup mayonnaise
- 1 cup buttered soft bread crumbs
Cook onions, green peppers, celery, eggplant, and garlic in butter until vegetables are tender crisp. Stir in remaining ingredients except bread crumbs. Turn mixture into a lightly buttered shallow 2 quart casserole. Top with bread crumbs. Bake at 350F for 45 minutes.
Makes 6 servings
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Cajun Country -- New Iberia, Louisiana