| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Cajun | Cajun, Fish, Seafood | 6 | Servings |
INGREDIENTS
| 1 | c | Onions,chopped |
| 1 | c | Green bell pepper,chopped |
| 1 | c | Celery,chopped |
| 4 | c | Eggplant,peeled,diced(1lb) |
| 2 | Garlic cloves,crushed | |
| 2 | tb | Butter or margarine |
| 1 | lb | Shrimp,shelled/deveined |
| 2 | c | Rice,cooked |
| 1 | tb | Worcestershire sauce |
| 2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1/2 | ts | Thyme |
| 3/4 | c | Mayonnaise |
| 1 | c | Bread crumbs,buttered,soft |
INSTRUCTIONS
1. In large skillet, cook onions, bell pepper, celery, eggplant and garlic in butter until vegetables are crisp-tender. 2. Stir in remaining ingredients except bread crumbs; turn mixture into lightly buttered shallow 2-quart casserole and top with bread crumbs. 3. Bake in preheated 350'F. oven 45 minutes.
A Message from our Provider:
“Pro-Choice: Everyone should choose Eternal Life!”