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22Ingredients
85Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 lb. shrimp (Wild Caught American Gulf, peeled, deveined, and chopped, Reserve the shells)
- 1 bay leaf
- 1 fresh thyme (bundle, tied with butchers twine)
- water (enough to cover the eggplant by 1 inch)
- 1 crab boil (splash Liquid)
- 5 eggplant (4-, small, peeled, enough to yield about 2 1/2-3 Cups Cooked)
- 3 Tbsp. unsalted butter
- 1 Spanish onion (Large, finely diced)
- 1 green bell pepper (Medium, finely diced)
- 4 garlic (Toes, minced)
- 2 green onions (sliced thin, keep the green and white parts seperate)
- 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)
- 1 cup panko bread crumbs
- 1/4 cup pecorino romano (grated Parmeggiano, and)
- 3 Tbsp. melted butter
- 1 Tbsp. Italian parsley (chopped)
- 1 pinch salt
- 3 black pepper
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Reviews(1)
Lori 7 years ago
I am from New Orleans. This is the first time I have ever seen something similar to my family recipe & it is absolutely our favorite! I have always had to wing it because I have never had a recipe. I use only 2 med to large eggplants & cook in salted water & I use 2 lbs of shrimp. I put my egg into the mixture once it has cooled. I have never topped with cheese but I will from now on. So Happy to find this. Thanks for posting!