Shrimp-Stuffed Eggplant
Ingredients
Instructions
1. Cut eggplant in half and scoop out pulp, leaving eggplant shells intact for stuffing.
2. Cut pulp in small chunks.
3. Soak pulp in salted water for 15 to 20 minutes, drain and cook covered in small amount of water until tender. Eggplant should absorb all the water, so no further draining should be necessary.
4. In the meantime, sauté vegetables in butter. Then mix sautéed vegetables, shrimp, seasonings and torn French bread. Add to the cooked eggplant. Cook until shrimp turn pink and then cook still a little longer.
5. Mix in Lea and Perrin's and spoon mixture into eggplant shells.
6. Top with Parmesan, dot with butter and bake in 350-degree oven for 30 minutes or until bubbly.
Tip: This dish is very highly seasoned because it calls for three kinds of peppers. To be safe, you might want to cut down on the pepper or taste and add as you go.
Serves 2.
*Source - The Advocate - Baton Rouge, La
2. Cut pulp in small chunks.
3. Soak pulp in salted water for 15 to 20 minutes, drain and cook covered in small amount of water until tender. Eggplant should absorb all the water, so no further draining should be necessary.
4. In the meantime, sauté vegetables in butter. Then mix sautéed vegetables, shrimp, seasonings and torn French bread. Add to the cooked eggplant. Cook until shrimp turn pink and then cook still a little longer.
5. Mix in Lea and Perrin's and spoon mixture into eggplant shells.
6. Top with Parmesan, dot with butter and bake in 350-degree oven for 30 minutes or until bubbly.
Tip: This dish is very highly seasoned because it calls for three kinds of peppers. To be safe, you might want to cut down on the pepper or taste and add as you go.
Serves 2.
*Source - The Advocate - Baton Rouge, La
Recipe Info
Views
174
Date
August 11, 2004
Categories
Seafood