ref=”https://thinktasty1.wpengine.com/wp-content/uploads/2014/12/shrimp-aubergine-serving-suggestion.jpg”>If you love the flavors of Louisiana made with fresh seafood, you will truly enjoy Shrimp Aubergine. This dish is not a spicy dish like some that come from Cajun Country, but the combination of fried eggplant with fresh shrimp in a cream sauce is flavorful and filling. This recipe is by the Houmas House Plantation and Gardens in Darrow, Louisiana, which is an Inn that was established in 1770, and is home to three award winning restaurants, including the Carriage House, offers the best in Creole dining. This would be a perfect appetizer for a dinner party, or a light supper.

Shrimp Aubergine

2014-12-28 08:22:27

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Ingredients

1. Vegetable oil for frying
2. 6 ounces butter
3. 4 cups onions, chopped
4. 2 cups bell peppers, sliced
5. 2 cups celery, chopped
6. 2 teaspoons garlic, chopped
7. 2 pounds medium shrimp, peeled and deveined
8. 1/2 teaspoon cayenne pepper
9. 1 cup plus 2 tablespoons flour
10. 2 cups milk
11. 6 tablespoons chopped parsley
12. 1/2 cup green onions, chopped
13. 12 (1-inch) slices of eggplant
14. 2 eggs beaten
15. 2 cups seasoned corn flour
16. salt and pepper to taste

Instructions

1. Preheat the oil for frying
2. Melt the butter in a large skillet over medium heat
3. Add the onions, bell peppers, and celery and saute until soft and golden, about 10 minutes
4. Add the garlic and cook for 2 minutes
5. Add the shrimp, salt, and cayenne and cook for about 4 minutes, or until the shrimp turn pink
6. Dissolve 2 tablespoons flour in the milk and add to the shrimp mixture. Stir until the mixture thickens slightly
7. Reduce heat to medium-low and simmer for 6 to 8 minutes, stirring occasionally
8. Add the parsley and green onions
9. Stir and cook for 2 minutes more
10. Season the eggplant slices with salt and pepper
11. Place the flour in a shallow bowl and season with salt and pepper
12. In another bowl, season the egg wash with salt and pepper
13. In a third shallow bowl, season the corn flour
14. Dredge each slice of eggplant in the flour
15. Dip each slice in the egg wash, letting the excess drip off
16. Dredge each slice in the seasoned flour, coating each side completely
17. Carefully lay the eggplant slices in the hot oil
18. Fry the eggplant in batches and until golden brown
19. Remove the eggplant from the oil and drain on paper-lined plates
20. To serve, place two to three fried eggplant pieces in the center of each plate
21. Spoon the
22. shrimp with sauce over the top

Notes

1. By Houmas House Plantation and Gardens

By BnB Finder

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