Real Recipes From Real Home Cooks ®
Shrimp and Eggplant Dressing Recipe
INGREDIENTS
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1 lb Wild Caught American Gulf Shrimp, peeled, deveined, and chopped (Reserve the shells)
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1 Bay leaf
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1 bundle Fresh Thyme, tied with butchers twine
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Water, enough to cover the eggplant by 1 inch
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1 splash Liquid Crab Boil
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4-5 small Eggplant, peeled, enough to yield about 2 1/2-3 Cups Cooked
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3 Tbsp Unsalted Butter
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1 Large Spanish Onion, finely diced
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1 Medium Green Bell Pepper, finely diced
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4 Toes Garlic, minced
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2 Green Onions, sliced thin, keep the green and white parts seperate
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1 Egg, beaten
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2 Tbsp Fresh Thyme, chopped
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1 Tbsp Italian Parsley, chopped
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1 Tbsp Fresh Basil, chopped
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1 Cup Bread Crumbs (preferably homemade from leftover French bread)
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For the topping:
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1 Cup Panko Bread Crumbs
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1/4 Cup grated Parmeggiano, and Pecorino Romano
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3 Tbsp Melted Butter
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1 Tbsp Italian Parsley, chopped
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A pinch of salt and a few grinds of black pepper
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