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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Shrimp Stuffed Eggplant Recipe

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This recipe for Shrimp Stuffed Eggplant is from The Tops Family Cookbook Project, 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:  
3/4 lb fresh shrimp or 9-10 oz canned shrimp
3/4 c. liquor from cooked or canned shrimp
1 large eggplant
1 c. canned tomato sauce
1/2 tsp dried thyme
salt and pepper to taste
1/2 medium onion, chopped
1 large garlic clove, finely chopped
1/3 c. butter
3/4 c. dry Italian style bread crumbs
Directions:
Directions:
Shell and devein shrimp and simmer gently in water to cover until they turn pink, about 3 minutes. Drain and retain liquid. Cut eggplant in half lengthwise. Scoop out pulp, leaving a 1/4 inch thick shell. Turn shells upside down in a pan of cold water. Chop pulp.and combine in a pan with shrimp liquor, tomato sauce, salt and pepper.Simmer about 10 minutes or until eggplant is tender.

Cook onion and garlic in butter until soft. Remove from heat. Stir in bread crumbs.Add shrimp to tomato mixture. Fill eggplant shells with alternate layers of shrimp mixture and bread crumbs, topping with crumbs. Bake at 400 degrees, 30 - 40 minutes or until crumbs are brown.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 - 2 hours
Personal Notes:
Personal Notes:
325 calories per serving. You can also do the same thing with 2 very small eggplants and make individual servings for 4

 

 

 

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