Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 6 med Eggplants
- 4 x Bell peppers, minced
- 4 med Onions, minced
- 1/2 c. Celery, minced
- 3 x Cloves garlic, chopped
- 1 stk butter
- 1 lb Small shrimp, peeled & deveined
- 1 lb White lump crabmeat
- 1/2 c. Parsley
- 1/4 c. Bread crumbs Paprika Butter
Direcciones
- Boil eggplants for 8-10 min. Cut in half lengthwise and dig out pulp.
- Reserve eggplant shells. Place pulp in large bowl. Saute/fry peppers, onions, celery and garlic together till limp. Then add in eggplant pulp and saute/fry a bit longer till most, but not all, of liquid is absorbed. Add in shrimp. Cook for another few min. Place in a large bowl, mix in crabmeat and parsley, and cold. Place in eggplant shells. Set in oiled baking dish and sprinkle with bread crumbs and paprika. Dot with butter and bake at 350 till brown (15-20 min).
- Note: Tricks to a great dish are ensuring eggplant is tender and stuffing is not to dry.
- SEAFOOD MAKES THIS A MEAL IN
- ITSELF.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 12 servings | |
| Calories 212 | |
| Calories from Fat 81 | 38% |
| Total Fat 9.23g | 12% |
| Saturated Fat 5.15g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 246mg | 10% |
| Potassium 771mg | 22% |
| Total Carbs 15.99g | 4% |
| Dietary Fiber 7.6g | 25% |
| Sugars 6.64g | 4% |
| Protein 18.17g | 29% |
