shrimp and eggplant stuffing Archives – Nola Cuisine & Culture – musical-grandhotel.com

Name: shrimp and eggplant stuffing Archives – Nola Cuisine & Culture – musical-grandhotel.com
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)

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by | From Nola Cuisine | Shrimp and Eggplant are a perfect flavor match in this traditional Creole Italian dish, neither trying to overpower the other, just

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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)