Eggplant Shrimp (Coquille Lindey) – Appetizer Food Recipes

Recipe ingredients and directions:

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.

Category: Appetizers Recipes