Shrimp & Eggplant Dressing
Shrimp & Eggplant Dressing
One pot, quick and easy — eggplant, shrimp, a little beer, some seasoning, and rice all cooked together into one big pot of goodness.
Ingredients
- ½ stick butter
- 1 onion, diced
- 1 bell pepper, diced
- 1 jalapeño, diced
- 2 eggplants, peeled and cut into large dice
- 3–4 cloves garlic, minced
- 1–2 tablespoons Cajun seasoning
- A couple of dashes of hot sauce
- ½ bottle lager beer
- ½ cup chicken stock
- 2 lbs cooked shrimp
- 3–4 cups cooked rice
- Green onions, thinly sliced, for garnish
Instructions
- Melt the butter in a large pot over medium heat. Add the onion, bell pepper, and jalapeño and cook until they begin to soften.
- Add the eggplant, Cajun seasoning, and hot sauce. Cook for a few minutes, gently stirring everything together.
- Add the minced garlic and cook for about 30 seconds, until fragrant.
- Pour in the beer and chicken stock. Cover and cook, stirring occasionally, until the eggplant is tender but still has some texture.
- Stir in the cooked shrimp, then add 3–4 cups of cooked rice. Use more rice if you like your dressing a little less heavy on the shrimp and eggplant.
- Cover and let everything cook together for about 10 minutes to give the flavors a chance to meld.
- Taste and adjust the seasoning or hot sauce if needed. Garnish with sliced green onions.
Notes
- The eggplant should be tender but still have some texture — don't cook it to mush.
- Use more rice if you like your dressing a little less heavy on the shrimp and eggplant.