Shrimp Stuffed Eggplant Recipes

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SHRIMP-STUFFED EGGPLANT ROLLS



Shrimp-Stuffed Eggplant Rolls image

A simple baked eggplant stuffed with a shrimp and eggplant stuffing. This is a filling dinner. I don't like to eat the eggplant skins, so I came up with this stuffed recipe.

Provided by Bake4fun

Categories     Seafood     Shellfish     Shrimp

Time 1h20m

Yield 5

Number Of Ingredients 22

3 small eggplants
¾ cup seasoned bread crumbs
¼ cup all-purpose flour
½ teaspoon minced garlic
½ teaspoon minced onion
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried basil
1 egg
2 tablespoons water
2 tablespoons garlic flavored olive oil
1 onion, chopped
1 ½ tablespoons minced garlic
15 peeled and deveined jumbo shrimp
¾ pound chopped raw shrimp
1 pinch garlic powder
1 pinch onion powder
1 teaspoon dried basil
¼ teaspoon crushed red pepper flakes
½ cup dry white wine
½ cup shredded low-fat mozzarella cheese
½ cup seasoned bread crumbs

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Peel 2 of the eggplants and cut lengthwise into 1/4-inch-thick slices. Dice the remaining eggplant and any scraps; soak the diced eggplant in lightly-salted, cold water. Sprinkle the eggplant slices with salt and set aside as you prepare the remaining ingredients.
  • Pour 3/4 cup of seasoned breadcrumbs into a bowl; set aside. Stir together the flour, 1/2 teaspoon minced garlic, 1/2 teaspoon minced onion, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon basil in a bowl; set aside. Beat the egg with 2 tablespoons of water in a separate bowl. Rinse the salt off of the eggplant slices and wipe off excess water. Coat the eggplant slices in the flour mixture, dip into the egg, and press into the bread crumbs. Place the eggplant slices onto the prepared baking sheet.
  • Bake in the preheated oven until the eggplant slices are golden brown and tender, about 10 minutes. Turn once as they cook to brown both sides; set aside and allow to cool until you can easily handle.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in 1 chopped onion and 1 1/2 tablespoons minced garlic; cook and stir until the onion is soft and translucent, about 5 minutes. Add the whole jumbo shrimp and cook until pink and no longer translucent in the center, about 5 minutes. Remove the shrimp and set aside. Stir the diced shrimp into the skillet and cook until no longer translucent. Season with 1 pinch garlic powder, 1 pinch onion powder, 1 teaspoon basil, red pepper flakes, and the white wine. Drain the water from the diced eggplant and squeeze out the excess water. Stir the eggplant into the shrimp mixture and bring to a boil. Reduce heat to medium, cover, and cook until the eggplant is soft, about 10 minutes; stir in the mozzarella cheese and 1/2 cup of bread crumbs until the cheese has melted.
  • To assemble, place one jumbo shrimp onto the center of each eggplant slice. Spoon about 2 tablespoons of the stuffing over each jumbo shrimp. Fold the ends of the eggplant over the stuffing and secure with toothpicks. Place the eggplant rolls onto the baking sheet.
  • Bake in the preheated oven until the eggplant rolls are hot in the center, about 5 minutes. Remove the toothpicks before serving.

Nutrition Facts : Calories 452.5 calories, Carbohydrate 42 g, Cholesterol 307.7 mg, Fat 11.9 g, Fiber 9.2 g, Protein 40.8 g, SaturatedFat 3.1 g, Sodium 944 mg, Sugar 8.1 g

STUFFED EGGPLANT WITH SHRIMP AND BASIL



Stuffed Eggplant with Shrimp and Basil image

Basil and shrimp stuffed eggplant is out of this world! Beautiful flavor. Serve as a filling main dish accompanied by orzo and a green salad.

Provided by TRUCKERDOO

Categories     Seafood     Shellfish     Shrimp

Time 1h15m

Yield 2

Number Of Ingredients 9

1 eggplant, halved lengthwise
½ cup olive oil, divided
salt and pepper to taste
8 medium shrimp - peeled, deveined and chopped
⅛ cup chopped fresh basil
2 cloves garlic, chopped
½ cup white wine
1 cup Italian seasoned bread crumbs
½ cup grated Parmesan cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; set aside.
  • Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper. Pour in wine, and cook 5 minutes.
  • Transfer to a large bowl, and mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
  • Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

Nutrition Facts : Calories 923.9 calories, Carbohydrate 59.1 g, Cholesterol 53.7 mg, Fat 63.5 g, Fiber 11.3 g, Protein 22.6 g, SaturatedFat 11.1 g, Sodium 2380.3 mg, Sugar 9.2 g

SHRIMP STUFFED EGGPLANT



Shrimp Stuffed Eggplant image

Shrimp Stuffed Eggplant-hollow out an eggplant into a little boat, smother the eggplant pulp with the Holy Trinity and creole seasonings, add some shrimp. Stuff it all back into the eggplant shell and bake it to a golden brown!

Provided by Sweet Daddy D

Categories     Main Dish

Time 1h30m

Number Of Ingredients 18

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

Steps:

  • Slice whole eggplant lengthwise. Cut a cross-hatch in the eggplant with a sharp utility knife and brush some olive oil over the eggplant. (See Recipe Notes)
  • Place the eggplant, cut side down on a baking rack and place in a preheated 400 degree (F) oven for 30 to 40 minutes or until the eggplant meat is soft.
  • Allow the eggplants to cool. Scoop out the pulp, leaving about ¼ inch of the shell-resembling a little boat.
  • Chop the scooped-out eggplant and set aside.
  • Peel, de-vein and rinse the shrimp, then pat dry with paper towels.
  • Chop about ¾ of the shrimp into small pieces, leave the remainder whole.
  • Mix with some creole seasoning and set aside.
  • Heat butter in a dutch oven over medium-high heat until bubbly.
  • Saute the onions, bell peppers and celery in the butter until beginning to caramelize, about 8 to 10 minutes.
  • Add the garlic and green onions and saute until aromatic, about 2 minutes.
  • Mix in about half of the Herb and Spice Blend and the bay leaves. Saute for about 2 minutes.
  • Add in the chopped eggplant; reduce heat to medium, cover the dutch oven and slow simmer about 10 to 15 minutes.
  • Add the Worcestershire sauce and the stock, uncover and simmer for about 15 to 20 minutes until the eggplant is very soft and mash-able. (See Recipe Notes)
  • Add in the shrimp, mix well and saute until the shrimp start to turn pink, simmer about 5 to 10 minutes.
  • Stir in the breadcrumbs, starting with about half and adding more until you have the consistency of a filling.
  • Add in the rest of the Herb and Spice Blend, mix well.
  • Remove the Dutch oven from the heat, cover and let sit for about 5 minutes.
  • Remove the lid and allow the eggplant to cool about 15 minutes before stuffing. Remove bay leaves.
  • Preheat the oven to 350 degrees.
  • With a spatula or wooden spoon, stuff the eggplant mixture into the eggplant halves, pushing to fill all the voids.
  • Once all the filling has been used, sprinkle some bread crumbs on top and place 2 or 3 small tabs of butter on top of each.
  • Place in the 350-degree oven and Bake until browning on top,

Nutrition Facts : Calories 260 kcal, Carbohydrate 21 g, Protein 20 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 212 mg, Sodium 1795 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

JAPANESE EGGPLANTS WITH SRIRACHA SHRIMP



Japanese Eggplants with Sriracha Shrimp image

Provided by Guy Fieri

Time 1h

Yield 4 servings

Number Of Ingredients 13

4 small Japanese eggplants (about 6 inches)
1 teaspoon olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
1 pound shrimp (21 to 25 count) cleaned, deveined and diced
1/3 cup rice vinegar
1 tablespoon agave syrup
1/2 cup seeded and 1/4-inch diced red bell pepper
1/4 cup diced snow peas
3/4 cup mayonnaise
2 teaspoons Sriracha hot chili sauce
1 teaspoon sweet chili sauce
1 lime, zested and juiced

Steps:

  • Preheat the oven to 325 degrees F.
  • Wash and dry the eggplant, then cut lengthwise in half. With a paring knife, slightly core out some of the seeded area. Drizzle with olive oil. Season with salt and pepper and put on a baking sheet. Bake for 15 minutes.
  • While the eggplants are baking, combine the shrimp with the rice vinegar, agave, red bell peppers and snow peas in a large bowl. Set aside.
  • In a small bowl, combine the mayonnaise, Sriracha, sweet chili sauce, lime zest and lime juice. Set aside.
  • After the eggplants have roasted, carefully fill them with the shrimp mixture. Put them back in the oven until the shrimp are opaque and cooked through, about 15 to 20 minutes.
  • Remove the eggplant from the oven to a serving platter. Drizzle with the Sriracha mayonnaise and serve immediately.

SHRIMP-STUFFED EGGPLANTS RECIPE - (4.2/5)



Shrimp-stuffed Eggplants Recipe - (4.2/5) image

Provided by Shaylie

Number Of Ingredients 12

1 TABLESPOON LEMON JUICE
2 MEDIUM-SIZE EGGPLANTS, HALVED
STICKS SALTED BUTTER
LARGE ONION, DICED
1 TABLESPOON PARSLEY, FINELY CHOPPED
1 BELL PEPPER, DICED CLOVES GARLIC, MINCED
1 POUND RAW, MEDIUM-SIZE SHRIMP
1 CUP ITALIAN BREADCRUMBS (I would replace with rice, cauliflower, or GF bread crumbs)
1 TABLESPOON WORCESTERSHIRE SAUCE
2 TEASPOONS TABASCO SAUCE
1/2 CUP GRATED PARMESAN CHEESE
SALT AND PEPPER TO TASTE

Steps:

  • 1. Preheat oven to 400°F. Pour lemon juice and water into a baking dish, about'/4 inch of the way up. Place your eggplants face down in the dish and bake for 20 minutes, until the center is tender. Remove from oven and set aside to cool. Reduce oven heat to 350°F. 2. In a sauté pan over medium heat, melt the butter and cook the onion, parsley, bell pepper and garlic. Add the shrimp and sauté for 5 minutes. Using a fork, carefully shred the eggplant pulp out of its shell and chop it up. Reserve the shells for later use. Add the eggplant pulp to the sauté pan, and cook for about 2 minutes; remove the pan from heat. Stir in 3/4 cup of the breadcrumbs, Worcestershire sauce, Tabasco sauce, Parmesan cheese and salt and pepper. 3. Fill the eggplant shells with the shrimp mixture and top with the remaining breadcrumbs. Place them back into the baking dish, filling it with about 1/4 inch of water. Dot the mixture with butter and bake the eggplants for 30 minutes.

RAGIN' CAJUN EGGPLANT AND SHRIMP SKILLET



Ragin' Cajun Eggplant and Shrimp Skillet image

We always have a large summer garden where lots of produce lingers into fall. That's when we harvest our onion, bell pepper, tomatoes and eggplant, the main ingredient of this dish. This recipe turns Cajun with the Holy Trinity (onion, celery and bell pepper), shrimp and red pepper flakes. -Barbara Hahn, Park Hills, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 11

1 medium eggplant, peeled and cut into 1/2-inch cubes
3 tablespoons olive oil
2 celery ribs, diced
1 medium onion, diced
1 small green pepper, seeded and diced
3 plum tomatoes, diced
1 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
12 ounces uncooked shell-on shrimp (31-40 per pound), peeled and deveined
1/2 cup seasoned bread crumbs
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

  • Place eggplant in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 3-4 minutes. Drain., Preheat oven to 350°. In an ovenproof skillet, heat oil over medium-high heat. Add celery, onion and green pepper; saute until tender, about 5 minutes. Reduce heat to medium; stir in tomatoes and eggplant. Saute 5 minutes. Stir in seasonings. Add shrimp and bread crumbs; saute 5 minutes longer, stirring well., Bake 30 minutes. Remove skillet from oven; top with cheese. Bake 5 minutes more.

Nutrition Facts : Calories 399 calories, Fat 21g fat (7g saturated fat), Cholesterol 131mg cholesterol, Sodium 641mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 5g fiber), Protein 28g protein.

SHRIMP STUFFED EGGPLANT (AUBERGINE)



Shrimp Stuffed Eggplant (Aubergine) image

My Dad mailed me this sometime in the 80's along with a story about the grumpiest man in the club restaurant he managed falling in love with this dish. I have modified his recipe some.

Provided by Red_Apple_Guy

Categories     Vegetable

Time 1h

Yield 2 serving(s)

Number Of Ingredients 8

1 medium eggplant, per 2 servings
1 medium onion
1 garlic clove
1/2 cup small raw shrimp
1/4 cup fresh basil, chopped
2 tablespoons breadcrumbs, as needed
salt and pepper
1/2 cup swiss cheese, shredded (optional)

Steps:

  • Cut each eggplant it half, cutting through the stem and down its length.
  • Cut perpendicular (criss-cross) slices in the flesh of the eggplant to within ¼ inch of the shell.
  • Use a spoon to scoop out cubes of eggplant pulp.
  • Place shells in an oven preheated to 350 while preparing the filling or in a shallow pan of boiling water. You want the shells a little tender but not fully cooked when you stuff them.
  • Saute onion and garlic in a little oil in a skillet until transparent but not brown.
  • Add the eggplant pulp and cook until done.
  • Add shrimp and cook for about 5 more minutes.
  • Add basil and enough breadcrumbs until mix is firm but not dry. Salt and pepper to taste. Cheese can be added if desired at this step and grated on top after cooking as well.
  • Stuff shells and put in oven proof dish. Heat in 350 oven until piping hot or freeze.
  • Serve with a salad and good French or Italian bread. Fantastic.

Nutrition Facts : Calories 147.3, Fat 1.4, SaturatedFat 0.3, Sodium 112.1, Carbohydrate 31.6, Fiber 11, Sugar 9.7, Protein 5.5

EGGPLANT STUFFED WITH CREOLE SHRIMP



Eggplant Stuffed With Creole Shrimp image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 2h

Yield Four servings

Number Of Ingredients 16

2 medium eggplants
1 1/2 teaspoons salt
2 teaspoons olive oil
1 red onion, peeled and minced
2 cloves garlic, peeled and minced
1/2 teaspoon cayenne pepper
2 tablespoon fresh thyme leaves
1 bay leaf
1 teaspoon Tabasco sauce
1/2 pound smoked ham, minced
1 red bell pepper, seeded, deveined and diced
1 large ripe tomato, peeled, cored, seeded and diced
1 1/2 pounds medium shrimp, peeled, cleaned and cut into 1/2-inch pieces
1 egg, lightly beaten
1/2 cup dried fine bread crumbs, freshly made
1 teaspoon fresh ground pepper

Steps:

  • Cut the eggplants in half lengthwise. Run a knife around the inside rim of each half, about 1/2 inch from the skin, making a 1-inch deep cut. Scoop out the pulp, dice and place in a large colander. Toss with 1 teaspoon of salt. Set aside to drain for 30 minutes.
  • Preheat the oven to 350 degrees. Wrap the eggplant halves in foil and bake until soft, about 20 to 30 minutes. Set aside to cool.
  • Combine 1 teaspoon of the olive oil, onion, garlic, cayenne pepper, thyme and bay leaf in a nonstick skillet. Cook over medium heat until aromatic, about 5 minutes. Remove the bay leaf. Add the eggplants and Tabasco. Stir. Cook for 3 minutes.
  • Transfer the stuffing to a large bowl. Set aside to cool slightly. Add ham, red pepper, tomato, shrimp, beaten egg and 3/4 cup bread crumbs. Mix well. Season to taste with remaining salt and pepper.
  • Use a spoon to mound the filling into the 4 halves. Sprinkle each with the remaining bread crumbs. Brush the bottom of a baking dish with the remaining oil. Put the halves in a baking dish. Bake about 30 minutes.

Nutrition Facts : @context http, Calories 465, UnsaturatedFat 11 grams, Carbohydrate 37 grams, Fat 18 grams, Fiber 11 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 1801 milligrams, Sugar 14 grams, TransFat 0 grams

SEAFOOD-STUFFED EGGPLANT



Seafood-Stuffed Eggplant image

Provided by Rosalind Bergeron

Categories     Shellfish     Bake     Broil     Crab     Shrimp     Eggplant     Fall     Bon Appétit     London     England

Yield Serves 8

Number Of Ingredients 9

4 medium eggplants (about 1 pound each), split lengthwise
2 cups water
1 teaspoon salt
4 tablespoons vegetable oil
2 onions, chopped (about 2 cups)
1 pound uncooked large shrimp, peeled, deveined, coarsely chopped
1/4 teaspoon cayenne pepper
1 cup plus 2 tablespoons dry Italian-style breadcrumbs
1/2 pound crabmeat, drained well, picked over

Steps:

  • Preheat broiler. Arrange eggplants on large baking sheet. Pierce with fork. Broil 4 minutes per side. Scoop out eggplant pulp, leaving 1/2-inch-thick shell intact. Place eggplant pulp in heavy medium saucepan. Pour 2 cups water over. Add 1 teaspoon salt. Bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and simmer until eggplant is very tender and liquid evaporates, about 5 minutes. Remove from heat.
  • Preheat oven to 375°F. Brush eggplant shells with 1 tablespoon oil. Bake until shells are tender but still hold shape, about 20 minutes.
  • Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add onions; sauté until tender, about 5 minutes. Add boiled eggplant, shrimp and cayenne; sauté until shrimp are cooked through, about 4 minutes. Remove from heat. Stir in 1 cup breadcrumbs and crabmeat. Season with salt and pepper. Fill eggplant shells with seafood mixture. (Can be prepared 1 day ahead; refrigerate.)
  • Preheat oven to 375°F. Sprinkle stuffing with remaining 2 tablespoons breadcrumbs. Bake stuffed eggplants until heated through, about 30 minutes. Let stand 5 minutes. Serve hot.

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Method: Preheat broiler. Arrange split eggplants flesh side down on large baking sheet. Pierce with fork. Broil 4 minutes, turn, broil an additional 4 minutes. Scoop out eggplant pulp, leaving 1/2-inch-thick shell intact. Place pulp in heavy medium saucepan, cover with 2 cups water, add 1 teaspoon Rouses salt and bring to boil.
From louisiana.kitchenandculture.com


SHRIMP AND EGGPLANT CASSEROLE RECIPES ALL YOU NEED IS FOOD
13/01/2022 · Vegan Seafood Casserole Erica's Recipes. extra-virgin olive oil, panko breadcrumbs, cracked pepper, pasta shells and 8 more. Seafood Casserole Southern Kitchen-US. deveined shrimp, crab meat, bread crumbs, bell pepper, crawfish and 27 more.
From tutdemy.com


SHRIMP-STUFFED EGGPLANT - LOUISIANA COOKIN
2022-06-24 Working in batches, fry eggplant until golden brown, 3 to 4 minutes. Let drain on paper towels. In a large saucepan, heat 1 tablespoon butter over medium-high heat. Add shrimp, and cook until pink, about 1 minute. Remove from pan. In same pan, melt remaining 3 tablespoons butter over medium heat.
From louisianacookin.com


CHINESE SHRIMP STUFFED EGGPLANT - CUT OUT + KEEP
2012-12-27 Return all the eggplant slices to the pan, add ½ cup water, and cover. Steam for 7 to 10 minutes, until the eggplant is soft and easily pierced with a knife, and the shrimp is pink and cooked through. Do not overcook, or the shrimp will toughen and the eggplant will fall apart. The unstuffed end pieces may take longer to cook.
From cutoutandkeep.net


20 UNIQUE SHRIMP STUFFED EGGPLANT IDEAS | COOKING RECIPES, …
Nov 29, 2016 - Explore Elisa Clemente's board "Shrimp stuffed eggplant " on Pinterest. See more ideas about cooking recipes, yummy food, recipes.
From pinterest.ca


SHRIMP-STUFFED EGGPLANT ROLLS | RECIPESTY
Stir the diced shrimp into the skillet and cook until no longer translucent. Season with 1 pinch garlic powder, 1 pinch onion powder, 1 teaspoon basil, red pepper flakes, and the white wine. Drain the water from the diced eggplant and squeeze out the excess water. Stir the eggplant into the shrimp mixture and bring to a boil. Reduce heat to ...
From recipesty.com


STUFFED EGGPLANT, 13 WAYS - FOOD.COM
recipe Shrimp Stuffed Eggplant “This is absolutely awesome. I followed the recipe except I sautéed some celery with the veggies. This will become a household regular.” -Chef Erfolg. Advertisement. recipe Stuffed Eggplant. A perfect filling for such a resilient vegetable. These stuffed eggplants are perfect for a weeknight dish, or even an indulgent Saturday meal. …
From food.com


SHRIMP-CRABMEAT STUFFED EGGPLANT
Shrimp-Crabmeat Stuffed Eggplant recipe: Try this Shrimp-Crabmeat Stuffed Eggplant recipe, or contribute your own. Add your review, photo or comments for Shrimp-Crabmeat Stuffed Eggplant. American Main Dish Fish and Shellfish
From bigoven.com


SEAFOOD STUFFED EGGPLANT RECIPE | MYRECIPES
Step 3. Reduce oven temperature to 350°. Step 4. Heat olive oil in a large nonstick skillet over medium-high heat. Add ham, 1/2 cup onion, bell pepper, and garlic; sauté 5 minutes. Add reserved eggplant pulp and beer; cook 10 minutes or …
From myrecipes.com


STUFFED EGGPLANT WITH CAULIFLOWER RICE & SHRIMP - LEAN AND GREEN …
2021-03-16 Preheat oven to 450*F. Cut each eggplant into 8, 11/2- to 3-inch rounds. Hollow out the eggplant rounds to make "cups" with a 1/2 inch-thick rim and bottom. Chop the scooped out flesh, and set aside. Season the eggplants with 1/4 teaspoon salt (optional), and roast them in the oven at 450*F for about 18 minutes until partially cooked.
From leanandgreenrecipes.net


SHRIMP STUFFED EGGPLANT WITH THICKENED SAUCE - RECIPETIN JAPAN
2022-03-22 Smooth the surface of the prawn paste and coat all around the stuffed eggplant piece with flour. Fill a deep-frying pan or a shallow saucepan with oil to 2-2.5cm/¾-1” deep (note 5). Heat the oil to 170°C/338°F. Gently drop several eggplant pieces to the oil (do not overcrowd) and cook for 1 minute.
From japan.recipetineats.com


RECIPE CRAB STUFFED SHRIMP RANGOON LOBSTER RED
2022-06-25 Crab-Stuffed Shrimp Rangoon Monterey Jack Cheese Shrimp And Lobster Crab Stuffed Shrimp Prawn Shrimp Shrimp Tank Wine Bottle Holders Water Life Freshwater Aquarium Fresh Water Red Wine (919) 610-7935 Red Lobster restaurants mainly provide people with seafood-based food, including crabs, fish, lobsters, and shrimps Red Lobster restaurants …
From ilg.conegliano.veneto.it


PORK & SHRIMP STUFFED EGGPLANT RECIPE | EATINGWELL
Stir in pork, shrimp, rice, 2 tablespoons curry paste, fish sauce, brown sugar, lime zest and egg. Return eggplants to the roasting pan. Mound about 1 cup stuffing into each. Step 6. Bake the eggplants until the stuffing is firm and registers 165 degrees F on an instant-read thermometer, about 30 minutes. Step 7.
From eatingwell.com


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