Ragin' Cajun Eggplant and Shrimp Skillet Recipe

5 1 1
Ragin' Cajun Eggplant and Shrimp Skillet Recipe
Ragin' Cajun Eggplant and Shrimp Skillet Recipe photo by Taste of Home
Publisher Photo

Ragin' Cajun Eggplant and Shrimp Skillet Recipe

Read Reviews
5 1 1
Publisher Photo
We always have a large summer garden where lots of produce lingers into fall. That's when we harvest our onion, bell pepper, tomatoes and eggplant, the main ingredient of this dish. This recipe turns Cajun with the Holy Trinity (onion, celery and bell pepper), shrimp and red pepper flakes. —Barbara Hahn, Park Hills, Missouri
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.

Ingredients

  • 1 medium eggplant, peeled and cut into 1/2-inch cubes
  • 3 tablespoons olive oil
  • 2 celery ribs, diced
  • 1 medium onion, diced
  • 1 small green pepper, seeded and diced
  • 3 plum tomatoes, diced
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon pepper
  • 12 ounces uncooked shell-on shrimp (31-40 per pound), peeled and deveined
  • 1/2 cup seasoned bread crumbs
  • 1-1/2 cups shredded part-skim mozzarella cheese

Directions

Place eggplant in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 3-4 minutes. Drain.
Preheat oven to 350°. In an ovenproof skillet, heat oil over medium-high heat. Add celery, onion and green pepper; saute until tender, about 5 minutes. Reduce heat to medium; stir in tomatoes and eggplant. Saute 5 minutes. Stir in seasonings. Add shrimp and bread crumbs; saute 5 minutes longer, stirring well.
Bake 30 minutes. Remove skillet from oven; top with cheese. Bake 5 minutes more. Yield: 4 servings.
Originally published as Ragin' Cajun Eggplant and Shrimp Skillet in Taste of Home September/October 2017

Nutritional Facts

1 serving: 399 calories, 21g fat (7g saturated fat), 131mg cholesterol, 641mg sodium, 26g carbohydrate (9g sugars, 5g fiber), 28g protein.

  • 1 medium eggplant, peeled and cut into 1/2-inch cubes
  • 3 tablespoons olive oil
  • 2 celery ribs, diced
  • 1 medium onion, diced
  • 1 small green pepper, seeded and diced
  • 3 plum tomatoes, diced
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon pepper
  • 12 ounces uncooked shell-on shrimp (31-40 per pound), peeled and deveined
  • 1/2 cup seasoned bread crumbs
  • 1-1/2 cups shredded part-skim mozzarella cheese
  1. Place eggplant in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 3-4 minutes. Drain.
  2. Preheat oven to 350°. In an ovenproof skillet, heat oil over medium-high heat. Add celery, onion and green pepper; saute until tender, about 5 minutes. Reduce heat to medium; stir in tomatoes and eggplant. Saute 5 minutes. Stir in seasonings. Add shrimp and bread crumbs; saute 5 minutes longer, stirring well.
  3. Bake 30 minutes. Remove skillet from oven; top with cheese. Bake 5 minutes more. Yield: 4 servings.
Originally published as Ragin' Cajun Eggplant and Shrimp Skillet in Taste of Home September/October 2017

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRagin' Cajun Eggplant and Shrimp Skillet

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Debbie User ID: 9242857 272593
Reviewed Sep. 3, 2017

"I was a little hesitant to make this recipe but so glad I tried it. It was DELICIOUS. Definitely spicy!!! I used fresh eggplant, peppers, and tomatoes from my garden and fresh mozzarella. Next time I plan to double all ingredients so we have leftovers. It would taste great served over rice as well. My husband also thought to substitute red pepper flakes with hot sausage. Give it a try. You really enjoy this meal."

Loading Image

Similar Recipes