SHRIMP AND EGGPLANT DRESSING

Shrimp and Eggplant Dressing

Ingredients 

1 ½ pounds heads-on shrimp

2 small to medium eggplants

½ pound smoked andouille sausage

3 tablespoons vegetable oil

1 bunch green onions, chopped

½ bell pepper, chopped

2 stalks celery, chopped

3 cloves garlic, minced

1 tablespoon ground thyme

½ teaspoon cayenne pepper

Salt and freshly ground black pepper to taste

2 large eggs, beaten

4 cups French bread crumbs or 2 cups cooked rice

2 tablespoons chopped flat-leaf parsley

2 tablespoons butter

Directions

1. Peel and devein shrimp. If large, chop in halves or thirds. Place heads and peelings in a medium pot, cover with water and a top and simmer over low heat for 30 minutes to make stock.

2. While the stock simmers, peel and cube eggplants. Chop andouille and grind in a food processor.

3.Heat oil in a large pot and sauté onions, pepper, celery and garlic until limp. Stir in eggplant, seasonings and andouille, and cook over medium heat, stirring occasionally, until eggplant is wilted, about 10 minutes. Strain stock and add 1 ½ cups stock and the shrimp to the pot and simmer for 3  minutes. Remove from heat and stir in eggs, breadcrumbs and parsley.

4. Butter a 9-by-13-inch baking dish. Spoon dressing into dish and dot with butter. An hour or two before serving time, heat oven to 400 degrees and bake dressing for about 40 minutes or until it is beginning to brown on top. Serves 8 to 10.