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Print this Recipe    Eggplant Shrimp

Coquille Lindey
Yield: 8 servings

2 eggplants
French bread, sliced
4 tb butter
2 onions, chopped
6 scallions or green onions, chopped
3/4 lb shrimp

1 egg
2 tb butter
2 tb minced onion
2 tb flour
1/2 c scalded milk
dash white pepper
dash nutmeg

Steam eggplant until tender, approximately 30 minutes. Peel, cut
in half, remove seeds and chop finely. Wet bread, let stand.
Saute both kinds of onions in butter until clear. Add chopped raw
shrimp and simmer about 10 minutes. Squeeze moisture out of bread
and chop. Add bread to shrimp mixture and cook a few minutes.
Add chopped eggplant, salt and pepper to taste, and 1 slightly
beaten egg.

Prepare sauce by cooking onion in butter until soft. Blend in
flour. Add milk. Stir till thick. Remove from heat. Add seasoning.
Blend sauce into shrimp-eggplant mixture. Spoon into shell and
bake at 350 F until lightly brown. Sprinkle with parsley.

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4 of 6 people found the following review helpful:
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Help for Mrs. Dottie, April 4, 2004 - 06:06 PM
Reviewer: Sarah from California, wine country
Dottie, although I am not a creator of this recipe, I do belive the author ment for you to pull out the bread from the frenchroll and stuff the crust. If not, that is still a fair idea and should compliment this stuffing recipe. Hope this helps you. Cheers! Chef Sarah D.

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5 of 10 people found the following review helpful:
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no title, January 6, 2004 - 05:51 AM
Reviewer: Dottie from Maryland
The recipe says place in shell and bake. What shell are you talking about. Would love to try this recipe. Thanks Dottie

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