| eggplant | 1 | | | onion | 1 | chopped | | green pepper | 1/4 | chopped | | green onions | 1/2 | cup chopped |
| celery | 1/4 | cup chopped | | garlic | 2 | cloves chopped |
| Italian bread crumbs | 1/2 | cup | | shrimp | 1 | lb chopped |
| Crystal Hot sauce | 1/4 | tsp | | salt & pepper | | to taste |
|
Directions:
Scoop the meat out of the eggplant halves and dice. Wash and lightly salt shells: drain. Steam the eggplant pulp and other vegetables in the oil butter until tender about 30 minutes. Stir in the bread crumbs and other ingredients. Cook until shrimp are pink, stirring constantly (about 5 minutes). Stuff lightly into the eggplant shells and sprinkle with some bread crumbs. Bake at 350 degree for 30 minutes.
Crabmeat or ham can be substituted for shrimp.
