Shrimp And Eggplant Casserole
| 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, peeleddiced1lb |
| 2 | Garlic cloves, crushed | |
| 2 | T | Butter or margarine |
| 1 | lb | Shrimp, shelled/deveined |
| 2 | c | Rice, cooked |
| 1 | T | Worcestershire sauce |
| 2 | t | Salt |
| 1/2 | t | Black pepper |
| 1/2 | t | Thyme |
| 3/4 | c | Mayonnaise |
| 1 | c | Bread crumbs, butteredsoft |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 240
Calories From Fat: 122
Total Fat: 13.9g
Cholesterol: 8.2mg
Sodium: 1060.1mg
Potassium: 186.6mg
Carbohydrates: 27.2g
Fiber: 1.5g
Sugar: 4.3g
Protein: 2.4g