Shrimp Eggplant Casserole


Click to enlarge

Click to enlarge


This one is done entirely in the microwave, but you can saute stove top and bake in a conventional oven if you prefer.  Prep time is only about 20-30 minutes from start to finish.  I’ve been making this for a very long time and it’s a favorite of ours.  Sometimes I use large eggplant and bake/scoop out pulp and then re-stuff for a prettier presentation at table, but I usually bake in my regular oven when prepared that way.  BTW, this is also great with crab meat or a combination of shrimp and crab.  Omit wine if still on Induction.   This dish can be done with a low-carb top pastry instead of the ¼ c. breadcrumbs, but the nutritional info must be recalculated if you decide to do that.  This dish also makes an excellent stuffing for baked fish!


9 oz. shrimp, peeled

1 tsp.  Seafood Spice Blend:

1 T. butter, unsalted

1/4 c. butter, unsalted

2 oz. onion, chopped

3 oz. green pepper, chopped

2 oz. celery, chopped

10 oz. eggplant, peeled and diced

½ c. shrimp or chicken stock

2 T. white wine  (only if at OWL)

¼ c. bread crumbs made from a flax bun:

Dash black pepper

5 drops Tobasco

¼ c. Parmesan cheese, grated

1/4 tsp. xanthan gum to thicken (optional)


Melt 1 T. of the butter in microwave in a deep 2 qt. glass dish.  Now place shrimp in the dish and toss in the butter.  Sprinkle with Seafood Spice Blend and microwave on HI about 4-5 minutes.  Lift shrimp out onto plate.  Melt remaining butter in same dish ( HI for a minute), add chopped onion, celery and green pepper and microwave on HI about 3 minutes.  Add diced eggplant, stir and cover.  Microwave on HI for about 8-10 minutes, stirring once after 5 minutes.  Drain and save any liquid left in the pan.   Add shrimp, wine, bread crumbs and pepper, stirring well.  Add back 1-2 T. of the drained juices if it seems dry.  Top with Parmesan and microwave on HI for 4-5 more minutes.

If cooking conventionally, melt all butter in non-stick skillet.  Saute celery, pepper and onion until nearly tender.  Add diced eggplant and continue cooking until completely tender.  Add shrimp and cook until done.  Add Tobasco, spice blend, black pepper and xanthan gum and stir.  Pour into buttered casserole dish and top with bread crumbs and Parmesan.  Bake at 350º for 30 minutes to meld flavors.  I always serve with a nice green salad.

NUTRITIONAL INFO: Serves 4, each serving containing:

286 calores

20 g  fat

8.65 g  carbs, 3.3 g  fiber, 5.35 g NET CARBS

18.5 g  protein

approx. 272 mg. sodium (mostly from the shrimp)


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