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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Stuffed Eggplant With Shrimp Recipe

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This recipe for Stuffed Eggplant With Shrimp is from Cajun At It's Best , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 eggplant
4 cups shrimp tails
¼ lb. butter
1 cup diced onions
½ cup diced celery
½ cup diced red bell peppers
¼ cup minced garlic
½ cup diced tomatoes
½ lb. ground pork
½ lb. ground beef
1 cup chicken stock
salt and cracked black pepper to taste
1½ cups Italian bread crumbs
¾ cup grated parmesan cheese
Directions:
Directions:
Preheat oven to 375°. Split 3 eggplant lengthwise and boil in lightly-salted water until tender. Remove and cool under tap water. Using a metal spoon, scrape meat from inside of halved eggplant, being careful not to tear shell. Save shells to be stuffed later. Peel and cube remaining 2 eggplant. Add uncooked cubes to scraped eggplant meat and set aside. In a 4-quart saucepot, melt butter over medium-high heat. Sauté onions, celery, bell peppers, garlic and tomatoes 10-15 minutes or until vegetables are wilted. Stir in pork and beef. Slowly cook until golden brown and each grain of meat is separated. Add small amounts of chicken stock if meat becomes too dry. Add eggplant and cook an additional 30 minutes. Remove from heat and season with salt and pepper. Gently fold in shrimp and sprinkle bread crumbs into mixture to absorb most liquid. Using a metal cooking spoon, stuff shells with cooked eggplant mixture, dividing equally between 6 shells. Sprinkle additional bread crumbs and Parmesan cheese on top of stuffed eggplant. Place on baking pan, and bake until bread crumbs and cheese are golden
brown.

 

 

 

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