Best 5 Shrimp Stuffed Eggplant Recipes

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Shrimp stuffed eggplant is an epicurean's delight, marrying the delicate flavor of succulent shrimp with the rich, earthy notes of eggplant. It's a dish that impresses with minimal effort and offers a burst of flavors in every bite. Whether you're a seasoned chef or a home cook looking to expand your culinary horizons, this article will guide you through the process of preparing this delectable dish, ensuring you create a mouthwatering meal that will have your dinner guests asking for seconds.

Let's cook with our recipes!

STUFFED EGGPLANT WITH SHRIMP AND BASIL



Stuffed Eggplant with Shrimp and Basil image

Basil and shrimp stuffed eggplant is out of this world! Beautiful flavor. Serve as a filling main dish accompanied by orzo and a green salad.

Provided by TRUCKERDOO

Categories     Seafood     Shellfish     Shrimp

Time 1h15m

Yield 2

Number Of Ingredients 9

1 eggplant, halved lengthwise
½ cup olive oil, divided
salt and pepper to taste
8 medium shrimp - peeled, deveined and chopped
⅛ cup chopped fresh basil
2 cloves garlic, chopped
½ cup white wine
1 cup Italian seasoned bread crumbs
½ cup grated Parmesan cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; set aside.
  • Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper. Pour in wine, and cook 5 minutes.
  • Transfer to a large bowl, and mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
  • Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

Nutrition Facts : Calories 923.9 calories, Carbohydrate 59.1 g, Cholesterol 53.7 mg, Fat 63.5 g, Fiber 11.3 g, Protein 22.6 g, SaturatedFat 11.1 g, Sodium 2380.3 mg, Sugar 9.2 g

EGGPLANT STUFFED WITH CREOLE SHRIMP



Eggplant Stuffed With Creole Shrimp image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 2h

Yield Four servings

Number Of Ingredients 16

2 medium eggplants
1 1/2 teaspoons salt
2 teaspoons olive oil
1 red onion, peeled and minced
2 cloves garlic, peeled and minced
1/2 teaspoon cayenne pepper
2 tablespoon fresh thyme leaves
1 bay leaf
1 teaspoon Tabasco sauce
1/2 pound smoked ham, minced
1 red bell pepper, seeded, deveined and diced
1 large ripe tomato, peeled, cored, seeded and diced
1 1/2 pounds medium shrimp, peeled, cleaned and cut into 1/2-inch pieces
1 egg, lightly beaten
1/2 cup dried fine bread crumbs, freshly made
1 teaspoon fresh ground pepper

Steps:

  • Cut the eggplants in half lengthwise. Run a knife around the inside rim of each half, about 1/2 inch from the skin, making a 1-inch deep cut. Scoop out the pulp, dice and place in a large colander. Toss with 1 teaspoon of salt. Set aside to drain for 30 minutes.
  • Preheat the oven to 350 degrees. Wrap the eggplant halves in foil and bake until soft, about 20 to 30 minutes. Set aside to cool.
  • Combine 1 teaspoon of the olive oil, onion, garlic, cayenne pepper, thyme and bay leaf in a nonstick skillet. Cook over medium heat until aromatic, about 5 minutes. Remove the bay leaf. Add the eggplants and Tabasco. Stir. Cook for 3 minutes.
  • Transfer the stuffing to a large bowl. Set aside to cool slightly. Add ham, red pepper, tomato, shrimp, beaten egg and 3/4 cup bread crumbs. Mix well. Season to taste with remaining salt and pepper.
  • Use a spoon to mound the filling into the 4 halves. Sprinkle each with the remaining bread crumbs. Brush the bottom of a baking dish with the remaining oil. Put the halves in a baking dish. Bake about 30 minutes.

Nutrition Facts : @context http, Calories 465, UnsaturatedFat 11 grams, Carbohydrate 37 grams, Fat 18 grams, Fiber 11 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 1801 milligrams, Sugar 14 grams, TransFat 0 grams

SHRIMP STUFFED EGGPLANT



Shrimp Stuffed Eggplant image

If you can't find eggplant, this is wonderful in zucchini, too!

Provided by b-boo

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 50m

Yield 4

Number Of Ingredients 10

2 large eggplants, halved lengthwise
salt and ground black pepper to taste
1 tablespoon olive oil
½ small onion, grated
½ bell pepper, chopped
½ pound raw shrimp, peeled and deveined
2 tomatoes, chopped
¼ cup butter
1 egg, beaten
½ pound sharp Cheddar cheese, grated

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Scoop the pulp from each eggplant, reserving the shells. Place pulp into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and transfer eggplant to a large bowl.
  • Heat olive oil in a skillet over medium heat; cook and stir onion and bell pepper until tender, 5 to 10 minutes. Add shrimp; cook and stir until cooked through and pink, 3 to 5 minutes. Remove skillet from heat.
  • Mash eggplant thoroughly; add shrimp mixture, tomatoes, butter, and egg and mix well. Stuff eggplant shells with eggplant-shrimp mixture; season with salt and pepper. Top each stuffed eggplant with Cheddar cheese. Place stuffed eggplant in a baking dish.
  • Bake in the preheated oven until filling is cooked through and cheese is bubbling, 20 to 30 minutes.

Nutrition Facts : Calories 521.2 calories, Carbohydrate 24.2 g, Cholesterol 222.9 mg, Fat 36.2 g, Fiber 12.6 g, Protein 29.3 g, SaturatedFat 20.4 g, Sodium 520.1 mg, Sugar 10.7 g

SHRIMP-STUFFED EGGPLANT ROLLS



Shrimp-Stuffed Eggplant Rolls image

A simple baked eggplant stuffed with a shrimp and eggplant stuffing. This is a filling dinner. I don't like to eat the eggplant skins, so I came up with this stuffed recipe.

Provided by Bake4fun

Categories     Seafood     Shellfish     Shrimp

Time 1h20m

Yield 5

Number Of Ingredients 22

3 small eggplants
¾ cup seasoned bread crumbs
¼ cup all-purpose flour
½ teaspoon minced garlic
½ teaspoon minced onion
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried basil
1 egg
2 tablespoons water
2 tablespoons garlic flavored olive oil
1 onion, chopped
1 ½ tablespoons minced garlic
15 peeled and deveined jumbo shrimp
¾ pound chopped raw shrimp
1 pinch garlic powder
1 pinch onion powder
1 teaspoon dried basil
¼ teaspoon crushed red pepper flakes
½ cup dry white wine
½ cup shredded low-fat mozzarella cheese
½ cup seasoned bread crumbs

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Peel 2 of the eggplants and cut lengthwise into 1/4-inch-thick slices. Dice the remaining eggplant and any scraps; soak the diced eggplant in lightly-salted, cold water. Sprinkle the eggplant slices with salt and set aside as you prepare the remaining ingredients.
  • Pour 3/4 cup of seasoned breadcrumbs into a bowl; set aside. Stir together the flour, 1/2 teaspoon minced garlic, 1/2 teaspoon minced onion, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon basil in a bowl; set aside. Beat the egg with 2 tablespoons of water in a separate bowl. Rinse the salt off of the eggplant slices and wipe off excess water. Coat the eggplant slices in the flour mixture, dip into the egg, and press into the bread crumbs. Place the eggplant slices onto the prepared baking sheet.
  • Bake in the preheated oven until the eggplant slices are golden brown and tender, about 10 minutes. Turn once as they cook to brown both sides; set aside and allow to cool until you can easily handle.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in 1 chopped onion and 1 1/2 tablespoons minced garlic; cook and stir until the onion is soft and translucent, about 5 minutes. Add the whole jumbo shrimp and cook until pink and no longer translucent in the center, about 5 minutes. Remove the shrimp and set aside. Stir the diced shrimp into the skillet and cook until no longer translucent. Season with 1 pinch garlic powder, 1 pinch onion powder, 1 teaspoon basil, red pepper flakes, and the white wine. Drain the water from the diced eggplant and squeeze out the excess water. Stir the eggplant into the shrimp mixture and bring to a boil. Reduce heat to medium, cover, and cook until the eggplant is soft, about 10 minutes; stir in the mozzarella cheese and 1/2 cup of bread crumbs until the cheese has melted.
  • To assemble, place one jumbo shrimp onto the center of each eggplant slice. Spoon about 2 tablespoons of the stuffing over each jumbo shrimp. Fold the ends of the eggplant over the stuffing and secure with toothpicks. Place the eggplant rolls onto the baking sheet.
  • Bake in the preheated oven until the eggplant rolls are hot in the center, about 5 minutes. Remove the toothpicks before serving.

Nutrition Facts : Calories 452.5 calories, Carbohydrate 42 g, Cholesterol 307.7 mg, Fat 11.9 g, Fiber 9.2 g, Protein 40.8 g, SaturatedFat 3.1 g, Sodium 944 mg, Sugar 8.1 g

SHRIMP STUFFED EGGPLANT (AUBERGINE)



Shrimp Stuffed Eggplant (Aubergine) image

From the First Coast News website. I had farmer's market eggplants to use and didn't want to go to the store. I just happened to have everything this recipe needed on hand (and usually do) so I tried it. My boyfriend had a late meeting and I told him I'd throw something together so he didn't have to eat fast food. He was pleasantly surprised with this 'thrown together' meal!

Provided by MissGolightly

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

2 large eggplants
6 tablespoons butter
1 green pepper, finely chopped
1 onion, finely chopped
2 celery ribs, finely chopped
1/2 cup finely chopped parsley
1/2 cup seasoned bread crumbs
1 garlic clove, finely minced
1/2 teaspoon dried thyme
1 cup chopped cooked shrimp
salt and pepper
1 teaspoon Worcestershire sauce
1 dash cayenne pepper
2 eggs
1/4 cup parmesan cheese

Steps:

  • Split eggplants in half and scoop out flesh, leaving 1/4 inch thick sides. Drop flesh in boiling water for 5 minutes, remove, drain in colander. Repeat with shells, remove and drain, set aside.
  • Cook onion, garlic, green pepper and celery in half of the butter until tender. Add eggplant flesh, parsley, thyme, shrimp, salt and pepper, worcestershire and cayenne. Add eggs to above, cook 5 minutes.
  • Fill shells with mixture, sprinkle with bread crumbs and bake 20-30 minutes at 350 degrees. Melt remaining butter, pour over eggplants, sprinkle with parmesan cheese, serve hot.

Nutrition Facts : Calories 365.3, Fat 23.1, SaturatedFat 13.2, Cholesterol 157.2, Sodium 558.7, Carbohydrate 32.2, Fiber 11.6, Sugar 10, Protein 11.6

Tips:

  • Choose small to medium eggplants: They are less bitter and have fewer seeds.
  • Pierce the eggplants with a fork: This helps them cook evenly and prevents them from exploding.
  • Roast the eggplants until they are soft: This will make them easier to stuff.
  • Drain the eggplants upside down: This helps remove excess moisture.
  • Use a variety of fillings: You can use shrimp, ground beef, lamb, or vegetables.
  • Season the filling well: Use a variety of herbs, spices, and seasonings to taste.
  • Stuff the eggplants tightly: This will help them hold their shape.
  • Bake the stuffed eggplants until they are heated through: This will take about 30 minutes.
  • Serve the stuffed eggplants with a variety of sauces: You can use a tomato sauce, a yogurt sauce, or a tahini sauce.

Conclusion:

Shrimp-stuffed eggplants are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are easy to make and can be tailored to your own taste preferences. With a variety of fillings and sauces to choose from, you can create a dish that everyone will enjoy.

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