Ragin’ Cajun Eggplant and Shrimp Skillet
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
Reviews
Excellent dish. We did the original and modified it somewhat using zucchini and yellow squash in place of the eggplant. That turned out great as well. I also added chorizo ( cooked before adding) along with the shrimp. Nice spicy kick.
Nice way to use eggplant. Made for the two of us, I did use a whole eggplant. Used a 1/2 red pepper, and subbed grape tomatoes cut in thirds. I also "roasted" about 1.5 Tbs of tomato paste which I cooked with the oil to start, then added the celery, pepper, and tomatoes. Didn't change the process, except that, since I was using fully cooked shrimp, I left them out for the first 25 min bake, then folded them into the mix, sprinkled only 1/2 cup shredded cheese on that, then sprinkled the bread crumbs on top. Gave all that a low broil until the bread crumbs were crispy. I'll make this again.
No comment left
This was excellent... the only modifications I made was to cut back the red pepper to 1/4 tsp and using a seafood medley mix of shrimp, artificial crab, clams, etc. It still had a bite without being too hot. Will definitely be making this again.
No comment left
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.