Shrimp and Eggplant Casserole
2 eggplants
1 med. chopped onion
1 med. bell pepper, chopped
1 cup celery, finely chopped
red pepper, paprika, garlic, salt
2 lbs. shrimp, peeled and deveined
1/4 cup oil
2 cups slightly undercooked rice (measure after cooked)
1 can (?) buttered, toasted crumbs (I make my own)
1/2 lb. sharp cheddar cheese, grated
1 can cream of mushroom soup
~ Fry shrimp in oil until pink.
~ Remove shrimp from skillet and fry onions, celery, and bell pepper until crisp. Add to shrimp.
~ Peel eggplant, cut into cubes, cover with slightly salted water and simmer until tender but not too soft. Drain well, add salt and pepper.
~ Mix rice, eggplant and shrimp mixture. It should be highly seasoned (red pepper). Stir lightly.
~ Spoon into 2 1/2 quart buttered casserole. Top with undiluted mushroom soup and grated cheese. Add the buttered, toasted bread crumbs.
~ Sprinkle with paprika and bake for 45 minutes in a 350-degree oven. Serves 8.
2 eggplants
1 med. chopped onion
1 med. bell pepper, chopped
1 cup celery, finely chopped
red pepper, paprika, garlic, salt
2 lbs. shrimp, peeled and deveined
1/4 cup oil
2 cups slightly undercooked rice (measure after cooked)
1 can (?) buttered, toasted crumbs (I make my own)
1/2 lb. sharp cheddar cheese, grated
1 can cream of mushroom soup
~ Fry shrimp in oil until pink.
~ Remove shrimp from skillet and fry onions, celery, and bell pepper until crisp. Add to shrimp.
~ Peel eggplant, cut into cubes, cover with slightly salted water and simmer until tender but not too soft. Drain well, add salt and pepper.
~ Mix rice, eggplant and shrimp mixture. It should be highly seasoned (red pepper). Stir lightly.
~ Spoon into 2 1/2 quart buttered casserole. Top with undiluted mushroom soup and grated cheese. Add the buttered, toasted bread crumbs.
~ Sprinkle with paprika and bake for 45 minutes in a 350-degree oven. Serves 8.