New Orleans Eggplant Boat with Shrimp Etouffee
| Yield: | 2 Servings |
| Categories: |
| 1 | Whole eggplant; 1 1/4 to 1 1/2 pounds, cut in half, peeled | |
| 1 | Egg | |
| 1 | c | Flour |
| 1 | c | Bread crumbs |
| 2 | tb | Essence |
| SHRIMP ETOUFFEE | ||
| 3/4 | Stick butter | |
| 2 | c | Chopped onions |
| 2 | c | Chopped bell peppers |
| 2 | c | Chopped celery |
| 1 | ts | Minced garlic |
| 1 | lb | Medium shrimp; peeled and deveined |
| 1 | ts | Salt |
| 1/4 | ts | Cayenne |
| 1 | tb | Flour |
| 1 | c | Water |
| 3 | tb | Chopped parsley |
| 1/4 | c | Chopped green onions |
| 1/4 | c | Grated Parmesan cheese |
| 3 | tb | Shaved green onions |
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