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Source: Houston Junior League Cookbook

Shrimp and Eggplant
Shrimp and eggplant make for a delicious meal.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 45-60 minutes
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1 eggplant, peeled and diced
1 pound shrimp, raw
1 onion, chopped
1 bunch green onions, chopped
3-4 ribs celery, chopped
1 green pepper, chopped
Parsley, finely chopped
1/2 cup butter
3/4 cup bread crumbs
heavy cream

Cook eggplant in small amount of salted water and drain well. Shell, devein and finely chop shrimp. Saute other vegetables in butter until tender. Add eggplant, shrimp and 1/2 cup of the bread crumbs. Stir in a generous amount of cream. Pour into a buttered 1-1/2 quart baking dish. Top with remaining bread crumbs and dot with extra butter. Bake in 350 degree oven for 45-60 minutes.

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