Gallagher Kitchen

Aunt Myrna's Savory Eggplant Shrimp 🍆🍤

If you’re looking for a delicious and unique dish that’s sure to impress, look no further! Aunt Myrna’s Eggplant Shrimp is a delightful blend of tender shrimp and creamy eggplant, all baked to perfection. This dish is perfect for family dinners or gatherings with friends. Pair it with a fresh salad for a complete meal or serve it as a fancy appetizer at your next party! 🥗✨

Ingredients

For the filling

For baking

Instructions

  1. Prep the Eggplant: Cut the eggplant in half lengthwise and carefully scoop out the pulp, leaving the shells intact.

🔪 A melon baller or a spoon works great for scooping the pulp without damaging the shell!

  1. Cook the Pulp: Steam or boil the eggplant pulp until tender, then mash it thoroughly.

  2. Combine Ingredients: In a bowl, mix the mashed eggplant pulp with cooked shrimp, bread crumbs, and seasoning (salt, Worcestershire sauce, black pepper, and hot sauce or mace). Stir in well-beaten eggs until combined.

🍤 For an extra flavor boost, sauté the shrimp lightly in garlic before mixing them in!

  1. Fill the Shells: Lightly coat the eggplant shells with oil and fill them with the shrimp mixture.

  2. Add the Topping: Sprinkle toast crumbs over the filled eggplant and dot with small pieces of butter.

  3. Bake: Place the stuffed eggplants in a preheated oven at 375°F (190°C) for about 30 minutes, or until golden and bubbly.

  4. Serve: Remove from the oven and serve hot, letting the enticing aroma invite everyone to the table!

🍽️ Enjoy with a side of lemon wedges for a refreshing zing!

Variations

With Uncle Myrna’s recipe, you won't just be serving a meal; you'll be sharing a delicious experience that everyone will rave about! Enjoy! 🎉🥂

All Revisions

ocr Here's the text from the image: --- It is more of a blessing to give than to receive. **Aunt Myrna's Eggplant Shrimp** *Serves 4-6* **Ingredients:** - 1 medium eggplant - 1 lb. shrimp - 2 eggs - 1 tsp. salt - small piece of butter - oil - dash hot sauce or mace - 1 cup finely crumbled bread - 1 tsp. Worcestershire sauce - ½ tsp black pepper - toast crumbs **Instructions:** 1. Cut eggplant in half lengthwise and scoop out pulp being careful not to pierce the shell. 2. Steam or boil pulp until tender and mash thoroughly. 3. Add to the pulp, cooked shrimp, bread crumbs, and seasoning, then well beaten eggs. 4. Pour mixture into the eggplant shells which have been coated lightly with oil. 5. Sprinkle toast crumbs over the top and dot with butter. 6. Bake in oven at 375 degrees for about 30 minutes. 7. Serve hot. With no time to waste, this will suit everyone's taste! --- (Note: The last part of the image seems to refer to a website. I didn’t transcribe it since the focus was on the recipe.)
llm # Aunt Myrna's Savory Eggplant Shrimp 🍆🍤 If you’re looking for a delicious and unique dish that’s sure to impress, look no further! Aunt Myrna’s Eggplant Shrimp is a delightful blend of tender shrimp and creamy eggplant, all baked to perfection. This dish is perfect for family dinners or gatherings with friends. Pair it with a fresh salad for a complete meal or serve it as a fancy appetizer at your next party! 🥗✨ ## Ingredients ### For the filling - 1 medium eggplant - 1 lb shrimp, peeled and deveined - 2 eggs, well beaten - 1 tsp salt - 1 tsp Worcestershire sauce - ½ tsp black pepper - Dash of hot sauce or ground mace (for a bit of heat!) - 1 cup finely crumbled bread ### For baking - Small piece of butter (for dotting) - Oil (for coating the eggplant shells) - Toast crumbs (for topping) ## Instructions 1. **Prep the Eggplant**: Cut the eggplant in half lengthwise and carefully scoop out the pulp, leaving the shells intact. > 🔪 A melon baller or a spoon works great for scooping the pulp without damaging the shell! 2. **Cook the Pulp**: Steam or boil the eggplant pulp until tender, then mash it thoroughly. 3. **Combine Ingredients**: In a bowl, mix the mashed eggplant pulp with cooked shrimp, bread crumbs, and seasoning (salt, Worcestershire sauce, black pepper, and hot sauce or mace). Stir in well-beaten eggs until combined. > 🍤 For an extra flavor boost, sauté the shrimp lightly in garlic before mixing them in! 4. **Fill the Shells**: Lightly coat the eggplant shells with oil and fill them with the shrimp mixture. 5. **Add the Topping**: Sprinkle toast crumbs over the filled eggplant and dot with small pieces of butter. 6. **Bake**: Place the stuffed eggplants in a preheated oven at 375°F (190°C) for about 30 minutes, or until golden and bubbly. 7. **Serve**: Remove from the oven and serve hot, letting the enticing aroma invite everyone to the table! > 🍽️ Enjoy with a side of lemon wedges for a refreshing zing! ## Variations - **Vegetarian option**: Substitute shrimp with cooked lentils or chickpeas for a hearty, meat-free version. - **Cheesy Delight**: Add a sprinkle of your favorite cheese on top before baking for a creamy, cheesy crust! - **Spice it Up**: Incorporate diced bell peppers or jalapeños into the filling for an added kick! - **Low-carb version**: Use zucchini boats instead of eggplant shells to keep it light and healthy. With Uncle Myrna’s recipe, you won't just be serving a meal; you'll be sharing a delicious experience that everyone will rave about! Enjoy! 🎉🥂
name Lynda's Eggplant Shrimp

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