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Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Onions - chopped

  2. 1 cup 146g / 5.1oz Green bell pepper - chopped

  3. 1 cup 110g / 3.9oz Celery - chopped

  4. 4 cups 584g / 20oz Eggplant - peeled, diced

  5. 2 Garlic cloves - crushed

  6. 2 tablespoons 30ml Butter or margarine

  7. 1 lb 454g / 16oz Shrimp - shelled/deveined

  8. 2 cups 320g / 11oz Rice - cooked

  9. 1 tablespoon 15ml Worcestershire sauce

  10. 2 teaspoons 10ml Salt

  11. 1/2 teaspoon 2 1/2ml Black pepper

  12. 1/2 teaspoon 2 1/2ml Thyme

  13. 3/4 cup 177ml Mayonnaise

  14. 1 cup 198g / 7oz Bread crumbs - buttered, soft

Instructions Jump to Ingredients ↑

  1. In large skillet, cook onions, bell pepper, celery, eggplant and garlic in butter until vegetables are crisp-tender.

  2. Stir in remaining ingredients except bread crumbs; turn mixture into lightly buttered shallow 2-quart casserole and top with bread crumbs.

  3. Bake in preheated 350F oven 45 minutes.

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