Shrimp and Eggplant

.

3 eggplants, peeled and cubed

1 finely chopped large onion

2 minced large cloves garlic

� cup finely chopped red bell pepper

2 finely chopped ribs celery

2 Tbsps butter

2 Tbsps olive oil

3 cups shelled raw shrimp

2-3 Tbsps green onion tops

2-3 Tbsps parsley

Salt, pepper, red pepper or Creole seasoning to taste

�-� can condensed shrimp soup

� cup Italian bread crumbs

.

Peel eggplant and cut into cubes.� Sprinkle salt on eggplant and soak 30 minutes.� Drain.� Steam eggplant until tender.� Mash slightly.� Saute vegetables in butter and olive oil until soft.� Add eggplant, shrimp, seasonings and cook stirring often, about 10 minutes.� Add shrimp soup, onion tops, parsley and bread crumbs.� Pour into an oblong Pyrex dish.� Bake at 350 degrees until hot.

Links to other sites on the Web

Back to Recipies
My Main Page

© 2000 [email protected]