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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
  • Total Time
    Prep: 30 min. Bake: 35 min.
  • Makes
    4 servings

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

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Reviews

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Average Rating:
  • chris
    Aug 30, 2020

    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.

  • Tenajael
    Feb 16, 2020

    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.

  • Betty
    Oct 14, 2019

    No comment left

  • John
    Jan 25, 2019

    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.

  • mom-momp
    Mar 1, 2018

    No comment left

  • Debbie
    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.