Recipes

Eggplant Stuffed with Shrimp

Eggplant is awesome on its own, but we have a tasty twist that makes it shrimply irresistible. Enjoy this Italian classic seafood style by tossing in a handful of shrimp. We promise this dish has plenty of a-peel.
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Course Casserole, Fish and Seafood, Seafood
Cuisine Continental

Servings 12 servings
Calories 946.01 kcal

Ingredients

  

  • 6 medium eggplants
  • 1/2 cup(s) (1 stick) butter
  • 2 medium onions, medium dice
  • 1 tablespoon(s) chicken bouillon granules
  • 1/4 teaspoon(s) red pepper
  • 1 teaspoon(s) garlic powder
  • 1 tablespoon(s) granulated sugar
  • 3/4 teaspoon(s) salt
  • 3 large bay leaves
  • 2 pound(s) shrimp (26/30 count), peeled, deveined and each shrimp cut into 3 pieces
  • 2 pieces toast or toasted hamburger bun
  • 1/4 cup(s) Italian bread crumbs

Instructions

 

  • Peel eggplant and cut into large chunks.
  • Boil in about 3 inches of water in a large pot.
  • Drain in a colander.
  • In a large saucepan, melt butter and add onion.
  • Saute onion until almost clear.
  • Add chicken granules, red pepper, garlic powder, sugar, salt, and bay leaves and cut shrimp.
  • Cook for 10 minutes over medium heat.
  • Add cooked eggplant to the onion mixture.
  • Add bread and mix lightly.
  • Place in a large casserole dish and top with breadcrumbs; bake at 350 degrees for about 30 minutes or until top is browned very lightly.
  • Ready in 1 hour.

Nutrition

Calories: 946.01kcalCarbohydrates: 119.46gProtein: 17.39gFat: 49.9gSaturated Fat: 29.81gCholesterol: 145.6mgSodium: 2817.2mgFiber: 21.06gSugar: 36.35g

Keyword Butter, Vegetables
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