Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 1 large eggplant into 1/2-inch thick rounds, sprinkle evenly with 0.5 teaspoon salt, and let it rest for 20 minutes to draw out moisture, then meticulously pat the eggplant dry with paper towels.

2. 2

   In a large skillet, heat 2 tablespoons olive oil over medium-high heat and pan-sear the eggplant rounds for 3-4 minutes per side until they are golden brown and tender, then carefully remove the eggplant from the skillet and set it aside.

3. 3

   Add 4 ounces diced Tasso ham to the same skillet and cook until it is crispy, about 3-5 minutes, then remove the cooked ham and set it aside, leaving the flavorful rendered fat in the pan.

4. 4

   Reduce the heat to medium, add 1 medium diced yellow onion, 1 medium diced green bell pepper, and 2 diced celery stalks to the skillet, cooking for 5-7 minutes until the vegetables have softened, then stir in 3 minced garlic cloves and cook for 1 minute more until fragrant.

5. 5

   Stir in 1 pound peeled and deveined shrimp, 2 tablespoons Cajun seasoning, 1 teaspoon smoked paprika, and 0.5 teaspoon cayenne pepper, cooking for 3-4 minutes until the shrimp turn pink and are cooked through.

6. 6

   Pour in 0.5 cup chicken broth and 2 tablespoons unsalted butter, stirring thoroughly to deglaze the pan and create a rich, flavorful sauce.

7. 7

   Return the seared eggplant and crispy Tasso ham to the skillet, gently tossing everything to combine with the shrimp and vegetable mixture, and warm through for 1-2 minutes.

8. 8

   Garnish generously with 0.25 cup fresh chopped parsley before serving immediately.