Mississippi Gulf Shrimp and Eggplant Casserole

Mississippi Gulf Shrimp and Eggplant Casserole Recipe

 

Mississippi Gulf Shrimp and Eggplant Casserole

Course: Main Dish
Keyword: Mississippi Gulf Shrimp and Eggplant Casserole
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Ingredients

  • 4 cups peeled and cubed eggplant
  • 1 cup diced green bell pepper
  • 1 cup diced onion
  • 1 cup diced celery
  • 2 cloves garlic crushed
  • 2 tablespoons butter
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • ½ teaspoon thyme
  • ¾ cup mayonnaise
  • 2 cups cooked rice
  • 1 pound Mississippi Gulf shrimp cleaned and peeled
  • 1 cup breadcrumbs

Instructions

  • Sauté eggplant, bell pepper, onion, celery and garlic in butter until vegetables are soft. Add Worcestershire, salt, pepper, thyme, mayonnaise and cooked rice; mix well. Fold in shrimp. Transfer to a 2-quart casserole dish. Spread breadcrumbs over top. Bake in preheated 350° oven 45 minutes.

Notes

This Mississippi Gulf Shrimp and Eggplant Casserole recipe and others like it can be found in our Mississippi Hometown Cookbook.  Get your copy today!
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