Name: Eggplant And Shrimp Bake
Ingredients: 4 tb Butter; 1 md Eggplant; peeled, and; Cut into 1" pieces; Salt; to taste; Cayenne pepper; to taste; Freshly-ground black pepper; to taste; 1 c Chopped onions; 1/4 c Chopped green bell peppers; 1/4 c Chopped celery; 2 tb Chopped garlic; 1/2 lb Medium shrimp; peeled, deveined; 1/2 ts Dried thyme; 1/2 ts Dried oregano; 2 tb Flour; 2 c Water; 2 tb Chopped parsley; 1 c Dried fine bread crumbs; 1 c Grated Parmesan; Bayou Blast; see * Note; 1 c Fried parsnips

[Man never achieves] a clear knowledge of himself unless he has first looked upon God's face, and then descends from contemplating Him to scrutinize himself. For we always seem to ourselves righteous and upright and wise and holy – this pride is innate in all of us – unless by clear proofs we stand convinced of our own unrighteousness, foulness, folly, and impurity. Moreover, we are not thus convinced if we look merely to ourselves and not also to the Lord, who is the sole standard by which this judgment must be measured.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Eggs		Emlive03	4	servings

INGREDIENTS

4	tb	Butter
1	md	Eggplant; peeled, and
		Cut into 1" pieces
		Salt; to taste
		Cayenne pepper; to taste
		Freshly-ground black pepper; to taste
1	c	Chopped onions
1/4	c	Chopped green bell peppers
1/4	c	Chopped celery
2	tb	Chopped garlic
1/2	lb	Medium shrimp; peeled, deveined
1/2	ts	Dried thyme
1/2	ts	Dried oregano
2	tb	Flour
2	c	Water
2	tb	Chopped parsley
1	c	Dried fine bread crumbs
1	c	Grated Parmesan
		Bayou Blast; see * Note
1	c	Fried parsnips

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Preheat the oven to 375 degrees. In a large saute pan, over medium-high
heat, melt the butter. Add the eggplant. Season with salt, cayenne, and
black pepper. Saute for 2 minutes. Add the onions, bell peppers and celery.
Season with salt and pepper. Saute for 2 to 3 minutes or until wilted. Add
the garlic, shrimp and dried herbs. Season with salt and pepper. Saute for
2 minutes. Whisk the flour and water together. Add to the shrimp mixture
and stir well. Bring the mixture to a boil and then reduce to medium-low
and cook for 3 to 4 minutes or until the mixture thickens. Remove from the
heat and cool. In a mixing bowl, combine the bread crumbs and cheese
together. Season with Bayou Blast. Pour the mixture into a greased square
casserole dish and bake for about 45 minutes or until bubbly and golden
brown. To serve, spoon the mixture into shallow bowls. Garnish with fried
parsnips and parsley. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B70 broadcast 10-09-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-23-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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