Imagine a dish that captures the soul of New Orleans in every single bite - a culinary masterpiece that transforms humble eggplant into a stunning vessel of flavor explosion! These Shrimp Etouffee Eggplant Boats aren't just a meal; they're a journey through the vibrant, spicy heart of Creole cuisine that will transport your taste buds straight to the French Quarter. Whether you're a seafood lover, a spice enthusiast, or just someone craving an extraordinary dinner experience, this recipe promises to be your new obsession.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Creole
Serves: 6 servings
Ingredients
- 2 medium eggplants
- 1 lb shrimp, peeled and deveined
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup celery, chopped
- 2 cups diced tomatoes
- 2 tablespoons Cajun seasoning
- 1/4 cup vegetable oil
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut eggplants lengthwise and carefully scoop out the inner flesh, leaving a 1/2-inch thick shell. Chop the removed eggplant flesh and set aside.
- Brush the eggplant shells with olive oil, season with salt, and place on a baking sheet. Roast in the preheated oven for 15 minutes until slightly tender.
- In a large skillet, heat vegetable oil over medium-high heat. Sauté chopped onions, bell peppers, and celery (holy trinity) until softened, about 5 minutes.
- Add chopped eggplant flesh and cook for another 3-4 minutes until it begins to break down.
- Stir in diced tomatoes and Cajun seasoning, cooking for 5 minutes to develop flavors.
- Add peeled shrimp to the skillet and cook until they turn pink and are just cooked through, approximately 3-4 minutes.
- Remove eggplant shells from oven and fill each with the shrimp etouffee mixture.
- Return filled eggplant boats to oven and bake for an additional 10-12 minutes until everything is heated through and slightly bubbling.
- Garnish with fresh chopped parsley or green onions before serving hot.
Tips
- Choose firm, glossy eggplants with smooth, unblemished skin for the best texture and flavor.
- When scooping out eggplant flesh, be gentle to maintain the shell's structural integrity.
- Don't skip roasting the eggplant shells - this step adds depth and prevents a soggy bottom.
- Use fresh shrimp if possible; they make a significant difference in taste and texture.
- Adjust Cajun seasoning to your spice tolerance - you can always add more, but you can't take it away!
- For extra richness, consider adding a sprinkle of cheese on top before the final bake.
- Serve immediately for the best combination of crispy eggplant and steaming, spicy filling.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 22g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 140mg
