emeril lagasse's recipe for shrimp and eggplant stuffing Archives – Nola Cuisine & Culture – Musical

Ingredients

• 1 lb Wild Caught American Gulf Shrimp, peeled, deveined, and chopped (Reserve the shells)
• 1 Bay leaf
• 1 bundle Fresh Thyme, tied with butchers twine
• Water, enough to cover the eggplant by 1 inch
• 1 splash Liquid Crab Boil
• 4-5 small Eggplant, peeled, enough to yield about 2 1/2-3 Cups Cooked
• 3 Tbsp Unsalted Butter
• 1 Large Spanish Onion, finely diced
• 1 Medium Green Bell Pepper, finely diced
• 4 Toes Garlic, minced
• 2 Green Onions, sliced thin, keep the green and white parts separate
• 1 Egg, beaten
• 2 Tbsp Fresh Thyme, chopped
• 1 Tbsp Italian Parsley, chopped
• 1 Tbsp Fresh Basil, chopped
• 1 Cup Bread Crumbs (preferably homemade from leftover French bread)