"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Shrimp & Egglant Casserole Recipe

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This recipe for Shrimp & Egglant Casserole, by , is from Tastes of Love -- From Cajun Hearts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Tibbitts
Added: Wednesday, May 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2-4 medium eggplants (peeled and cubed)
1 onion, chopped
3 cloves garlic, chopped
1 cup celery, chopped
2 lbs shrimp, cleaned and deveined
2 cups slightly undercooked rice (measure after cooking)
1 can cream of mushroom soup
1 cup bread crumbs, buttered and grated
¼ cup vegetable oil
½ lb sharp cheddar cheese, grated
Red pepper, paprika and salt to taste

Directions:
Directions:
Cook rice according to directions. Boil peeled eggplant in salted water. Sauté shrimp in oil until pink. Remove from pan and drain. Sauté vegetables until tender but crisp. Add mixture to shrimp in large pot. Mix eggplant with above and spoon into lightly greased 2 ½ qt. (9x 13) casserole dish. Pour mushroom soup over mixture and spread. Sprinkle grated cheese. Sprinkle with paprika and toasted bread crumbs. Bake at 350 for 25 minutes.

 

 

 

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