Tag Archives: italian recipes

Shrimp and Eggplant Dressing Recipe

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From Nola Cuisine

Shrimp and Eggplant are a perfect flavor match in this traditional Creole Italian dish, neither trying to overpower the other, just existing in perfect harmony, kind of like Oysters and artichokes, and Okra and Tomatoes.

Besides the Muffuletta, you don’t hear as much about the Italian and Sicilian immigrant contribution to Creole Cuisine as you do the French influence, this is just one.

By the way, there is a great little book from Pelican Publishing in Gretna called The New Orleans Italian Cookbook, a compilation of recipes from the Italian American Society of Jefferson Auxillary. It was first published in 1979, it features recipes from a lot of different people, from Chefs to homecooks, a great little book.

Back to the dish, it’s important to use small eggplant, because they have very few seeds, it’s just less headache. Also, you could alternately boil the eggplants whole, scoop out the pulp and save the shells to bake your dressing in, if you’re into that sort of thing.

As far as the shrimp, I only use wild caught American shrimp these days, if I can’t get American, I don’t eat Shrimp. True, they are more expensive than the flavorless Southeast Asian farm raised stuff out there, and harder to find for that matter, but they taste a whole lot better; and more importantly, purchasing them supports our own Shrimp fisherman who are absolutely suffering these days.

Anyway, back to the recipe, it’s hard to cook when you’re standing on top of a soapbox. 😉

I served this as a side to a big plate of Fried Chicken, Green Onion mashed Potatoes, and Cornbread.

Shrimp and Eggplant Dressing Recipe

1 lb Wild Caught American Gulf Shrimp, peeled, deveined, and chopped (Reserve the shells)
1 Bay leaf
1 bundle Fresh Thyme, tied with butchers twine
Water, enough to cover the eggplant by 1 inch
1 splash Liquid Crab Boil
4-5 small Eggplant, peeled, enough to yield about 2 1/2-3 Cups Cooked
3 Tbsp Unsalted Butter
1 Large Spanish Onion, finely diced
1 Medium Green Bell Pepper, finely diced
4 Toes Garlic, minced
2 Green Onions, sliced thin, keep the green and white parts seperate
1 Egg, beaten
2 Tbsp Fresh Thyme, chopped
1 Tbsp Italian Parsley, chopped
1 Tbsp Fresh Basil, chopped
1 Cup Bread Crumbs (preferably homemade from leftover French bread)

For the topping:

1 Cup Panko Bread Crumbs
1/4 Cup grated Parmeggiano, and Pecorino Romano
3 Tbsp Melted Butter
1 Tbsp Italian Parsley, chopped
A pinch of salt and a few grinds of black pepper

Preheat the oven to 400 degrees F.

Bring the water to boil in a Dutch Oven. Add the Bay Leaf, bundled Thyme, reserved Shrimp shells, crab boil, any trim from the diced onion, and a handful of Kosher salt. Boil for about 15-20 minutes, skim off the scum from the shrimp shells. Add the Eggplant and reduce to a simmer. Cook until tender about 20 minutes.

In the meantime, melt the 3 Tbsp butter in a saute pan. Add the onion, bell pepper, garlic, and a pinch of salt, saute until the onions are translucent, add the chopped Thyme and the chopped shrimp, cook until the shrimp are just cooked through; set aside to cool.

When the eggplant is very tender remove with tongs to a colainder to cool. When cool, squeeze some of the liquid from it and chop.

In a large bowl combine the eggplant, onion & pepper mixture, egg, fresh basil, and parsley, mix ingredients together well. Add the bread crumbs a little at a time until the right consistency is achieved; it should be not too wet, not too dry. Check the seasoning; season to taste with Kosher salt, Cayenne, and black pepper.

Add the mixture to a buttered gratin or baking dish. Mix together the topping ingredients, top the shrimp and eggplant dressing with it. Bake in the preheated oven until bubbly and the topping is a nice golden brown.

Makes enough for a side dish for 4.

Be sure and check out my ever growing Index of Creole & Cajun Recipes which links to all of the recipes featured on this site!

Related Posts:

Muffuletta Recipe
Shrimp Stuffed Mirlitons
Creole Stuffed Peppers
Creole Smothered Okra & Tomatoes Recipe

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Osso Bucco Recipe

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From Nola Cuisine

The folks at Mr. Lakes Non-Pompous New Orleans Food Forum were talking about Osso Bucco last week and it gave me a huge craving for it. Here’s how I make my version of this classic. I serve mine with Toasted Orzo cooked “Risotto” style with some of the braising liquid instead of the traditional Risotto Milanese. I like Beef shanks cooked this way as well.

Osso Bucco Recipe with Toasted Orzo “Risotto” and Gremolata

4 Meaty Veal Shanks
Kosher Salt & Black Pepper
4 Tbsp Extra Virgin Olive Oil
1 Cup Onion, chopped
1/2 Cup Celery, chopped
1/2 Cup Carrot, chopped
1 1/2 Cups Fresh Tomatos, chopped
2 Cups Chicken Stock
3/4 Cup Dry White Wine
1 Bay leaf
2 tsp Fresh Rosemary, chopped
1 Tbsp Fresh Thyme, chopped

Preheat an oven to 250 degrees F.
Liberally season the shanks on all sides with the salt & pepper.
Get a dutch oven very, very hot, add the extra virgin olive oil and immediately add the shanks. Brown very well on all sides, remove to a plate.
Add the mire poix, and cook until tender, scraping any brownings from the bottom of the pan.
Add the tomatoes and a little salt, cook for 2 minutes, or until the tomatoes start to break down a bit.
Add the wine and cook until the alcohol burns off.
Add the herbs and return the shanks to the pot, as well as any accumulated juice on the plate. and some of the chicken stock, the goal is to have the liquid 3/4 of the way up the sides of the shanks. Cover with a tight fitting lid and place in the oven.
Braise for 2 1/2-3 hours, I like my Osso Bucco to be falling apart tender while still having some texture to the meat. Remove the meat to rest and Reduce the braising liquid slightly on the stovetop, then adjust the seasonings. Sprinkle each shank with a little Gremolata (recipe below) just before serving. Serve with the traditional Risotto Milanese or my Toasted Orzo cooked Risotto style.

Serves 2.

Gremolata Recipe

2 tsp Lemon Zest, minced
2 tsp Garlic, minced
2 tsp Italian Parsley, chiffonade

Mix ingredients together.

Toasted Orzo cooked Risotto style

I didn’t really follow a recipe for this, like risotto, I just added the hot stock in 1/2 cup additions until the pasta was tender.

2 Tbsp Extra Virgin Olive Oil
2 Tbsp Unsalted Butter
1/4 Cup Onion, finely chopped
2 Tbsp Garlic, minced
1 Cup Orzo
3/4 Cup of the braising liquid from the shanks (before reduction)
Hot chicken Stock 3-4 Cups, seasoned
1/4 Cup Parmesan

Heat the oil and butter in a large saute pan. Add the onion and garlic and sweat until tender. Add half of the orzo to the pan and cook, stirring often until golden brown, add the second half and cook for 2 minutes more. Add the braising liquid to the pan, Cook until the liquid is completely absorbed into the pasta. Add stock, 1/2 Cup at a time, waiting until the previous addition is absorbed before each new addition. Add just enough stock until the pasta is just al dente. Stir in the parmesan, adjust the seasonings and serve.

Other braised meat recipe on this site:

Grillades & Grits Recipe

Check out my Index of All Other Recipes on this Site

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