Recipe of the Month

Cajun Recipe Of The Month

This page is dedicated to my late (father) & grandmother who's favorite thing to do was to cook or make "snacks" for anyone and everyone that came to visit. Even though she's been gone for several years now, every now and then I sense the aroma of some of her cooking drifting through the house, and for a split second I get the sensation that she's in the kitchen just "putting something together" as she use to say.

Patti S. (A very dear friend),
my late dad Bert Frilot,
and my late grandmother Rhea Frilot
while out at Gilley's Club for a little "entertainment".
Boy, do I miss them!

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BAKED EGGPLANT WITH SHRIMP

This recipe comes from my late grandmother's collection. Dad discovered a styrofoam ice chest filled with years of yellowed note paper, all hand written by her and her friends. Needless to say, for me, this was like discovering a treasure chest. These were recipes she and her friends shared over the years. I'd like to share this one with you.

Ingredients:

Baked Eggplant with Shrimp

(Serves one)

1/4 cup butter
1/4 cup diced onion
1/4 cup diced celery
1/4 cup diced green pepper
1 medium eggplant
1 tablespoon flour
1 tsp. Salt
2 chicken bouillon cubes
1/2 cup boiling water
3/4 cup cooked rice
1/2 pound boiled shrimp (Shelled of course). Cut each shrimp into 3 or 4 pieces.
2 tablespoons dry breadcrumbs (French bread if you can get it)
1 tablespoons oil

PREPERATION

Heat ¼ cup butter in skillet. Saute onions, celery and green pepper for about 5 minutes or until tender. Cut eggplant in half, lengthways. Scoop out pulp to within ¼ inch of skin.

Cut pulp into ½ inch cubes

Blend flour and salt into sautéed vegetables, add cubed eggplant, cover and cook over medium heat for five minutes.

Dissolve bouillon cubes in boiling water, pour into mixture and add rice and shrimp. Toss lightly and heat thoroughly. Stir occasionally.

Mix bread crumbs with oil. Fill eggplant shells with rice mixture. Sprinkle with breadcrumbs.

Place in shallow baking dish and bake at 375 degrees for 20 to 30 minutes until breadcrumbs are golden brown.

Enjoy!

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