How to Make Shrimp Stuffed Eggplant | First...you have a beer

Name: How to Make Shrimp Stuffed Eggplant | First...you have a beer
Ingredients: 1 pound medium shrimp (peeled, de-veined and rinsed); 3-4 whole purple eggplants (See Notes); 4 tablespoons Butter; 1 medium yellow onion (chopped); 1/2 medium green pepper (chopped); 2 stalks Celery (chopped); 1 bunch green onions (chopped); 4 cloves garlic (chopped); 1 cup Stock (See notes); 1 cup seasoned bread crumbs; 1 tablespoon Worcestershire Sauce; 1 teaspoon dry oregano; 1 teaspoon dry basil; ½ teaspoon dry thyme; 1 tablespoon Creole seasoning (plus some for the shrimp); 2 teaspoon kosher salt; 2 teaspoon ground black pepper; 2 bay leaves

"Smothered eggplant with vegetables and shrimp in Louisiana seasonings, stuffed back in the eggplant pirogue and baked to a golden brown. So delicious, you'll never believe how simple it is. Prepare to be amazed! #yeahyouright..."

INGREDIENTS

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1 pound medium shrimp (peeled, de-veined and rinsed)

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3-4 whole purple eggplants (See Notes)

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4 tablespoons Butter

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1 medium yellow onion (chopped)

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1/2 medium green pepper (chopped)

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2 stalks Celery (chopped)

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1 bunch green onions (chopped)

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4 cloves garlic (chopped)

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1 cup Stock (See notes)

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1 cup seasoned bread crumbs

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1 tablespoon Worcestershire Sauce

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1 teaspoon dry oregano

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1 teaspoon dry basil

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½ teaspoon dry thyme

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1 tablespoon Creole seasoning (plus some for the shrimp)

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2 teaspoon kosher salt

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2 teaspoon ground black pepper

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2 bay leaves

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