Shrimp-Stuffed Eggplant

Shrimp-Stuffed Eggplant

The fried eggplant “pirogue” was made famous by Chef Paul Prudhomme. We loved it back then, and we love it now!

Shrimp-Stuffed Eggplant
Makes 6 Servings
  • 3 Japanese or small eggplants
  • Vegetable oil, for frying
  • 1¼ cups all-purpose flour, divided
  • 1 tablespoon Creole seasoning
  • 1 cup whole milk, divided
  • 3 large eggs, lightly beaten
  • 2 cups plain bread crumbs, divided
  • ¼ cup unsalted butter, divided
  • 1 pound peeled and deveined medium fresh shrimp
  • ½ cup finely chopped yellow onion
  • ¼ cup finely chopped red bell pepper
  • 1 teaspoon finely chopped garlic
  • 1 dried bay leaf
  • ½ teaspoon kosher salt
  • ½ cup heavy whipping cream
  • ¼ cup dry white wine
  • 1½ cups shredded fontina cheese
  • ½ cup freshly grated Parmesan cheese, divided
  • ½ cup chopped green onion
  • 1 teaspoon fresh chopped thyme
  • Garnish: chopped fresh thyme
  1. Peel eggplants; remove tops, and cut eggplants in half lengthwise. Using a spoon, scoop out centers, leaving a ½-inch border.
  2. In a deep skillet or Dutch oven, pour oil to a depth of 2½ inches. Heat oil over medium heat until a deep-fry thermometer registers 350°.
  3. In a shallow dish, whisk together 1 cup flour and Creole seasoning. In another shallow dish, whisk together ½ cup milk and eggs. In a third shallow dish, place 1¾ cups bread crumbs. Dredge eggplant in flour mixture, shaking off excess. Dip in milk mixture, letting excess drip off. Dredge in bread crumbs, pressing gently to adhere.
  4. Working in batches, fry eggplant until golden brown, 3 to 4 minutes. Let drain on paper towels.
  5. In a large saucepan, heat 1 tablespoon butter over medium-high heat. Add shrimp, and cook until pink, about 1 minute. Remove from pan.
  6. In same pan, melt remaining 3 tablespoons butter over medium heat. Add yellow onion, bell pepper, garlic, bay leaf, and salt. Cook, stirring occasionally, until vegetables are softened, about 3 minutes. Stir in remaining ¼ cup flour, and cook, stirring constantly, for 2 minutes. Whisk in cream, wine, and remaining ½ cup milk. Reduce heat, and simmer, stirring occasionally, until thickened, about 2 minutes. Fold in fontina and ¼ cup Parmesan, stirring until melted and combined. Remove from heat, and add green onion and thyme; return shrimp to pan, and stir until combined.
  7. Position oven rack 6 inches from top. Preheat oven to broil. Line a rimmed baking sheet with foil.
  8. On prepared pan, arrange fried eggplant. Spoon shrimp mixture onto fried eggplant (about ½ cup each).
  9. In a small bowl, combine remaining ¼ cup bread crumbs and remaining ¼ cup Parmesan. Sprinkle over shrimp mixture.
  10. Broil until golden brown, 1 to 2 minutes. Garnish with thyme, if desired.



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