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Eggplanet Canoes
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medium eggplants
cup onions, chopped
cup green onions, chopped
cloves garlic, chopped
cup bell pepper, chopped
/2 cup celery, chopped
bay leaves
teaspoon thyme
teaspoons salt
teaspoon black pepper
tablespoons bacon grease
1/2 pounds raw shrimp, peeled
/2 cup (1 stick) butter
tablespoon Worcestershire sauce
teaspoon Louisiana hot sauce
cup seasoned Italian bread crumbs
eggs, beaten
/2 cup parsley, chopped
pound lump crabmeat
tablespoons lemon juice
tablespoons Romano cheese, grated
cup sharp Cheddar cheese, grated
Cut eggplants in half lengthwise and boil in salted water for about 10 minutes or until tender.
Scoop out insides and chop finely. Place eggplant shells in a shallow baking dish. Sauté onions, green
onions, garlic, bell pepper, celery, bay leaves, thyme, salt and pepper in bacon grease for about 15 to 20
minutes.
Add chopped eggplant and cook covered for about 30 minutes.
In a separate skillet, sauté shrimp in butter until they turn pink, about 2 minutes, then add to eggplant
mixture. Add Worcestershire sauce, hot sauce, bread crumbs and eggs to eggplant mixture. Stir in
parsley and lemon juice. Add cheese. Gently fold in crabmeat. Fill eggplant shells with mixture. Bake
uncovered at 350 degrees F until hot and browned, about 30 minutes.
Yields 8 servings.
Eggplanet Canoes
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