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Ingredientes
- 1 pound raw Louisiana shrimp, peeled, deveined, and minced
- 2 med. eggplants
- 1 lg. onion or possibly 5 green onions, minced
- 1/2 c. celery tops, chopped
- 2 cloves garlic, chopped
- 2 tbsp. butter
- 5 slices day old bread
- 1 c. water
- 4 sprigs parsley, minced
- 1/8 teaspoon black pepper
- 1/8 teaspoon red pepper
- 3 egg whites, beaten
- 1/3 c. Parmesan cheese, grated
- 1 tomato, minced
Direcciones
- Cook eggplant in boiling water about 15 min. Remove from water and let cold. Cut each in half lengthwise; carefully scoop out pulp, leaving shell intact. Chop pulp. Saute/fry onions, celery, shrimp, and garlic in butter till tender. Soak bread in water, then squeeze out excess water. Add in bread, parsley, eggplant pulp, salt, and pepper to shrimp mix, mixing well. Cold slightly, then add in beaten egg whites, blending well. Arrange eggplant shells in baking dish. Stuff each shell with shrimp mix and sprinkle with cheese. Bake at 400 degrees for 20 to 25 min. Yield: Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 441g | |
| Recipe makes 6 servings | |
| Calories 304 | |
| Calories from Fat 82 | 27% |
| Total Fat 9.27g | 12% |
| Saturated Fat 4.26g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 147mg | 49% |
| Sodium 398mg | 17% |
| Potassium 830mg | 24% |
| Total Carbs 33.69g | 9% |
| Dietary Fiber 9.5g | 32% |
| Sugars 7.74g | 5% |
| Protein 23.65g | 38% |
