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God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Coquille Lindey

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs	French	Appetizers, Seafood	8	Servings

INGREDIENTS

		1 ea Egg 5 ea French bread
		medium
2	T	Butter 4 tb Butter 2 tb
		Minced onion 2 md Onions
		2 tb Flour 6 ea Scallions or
		green onions 1/2 c
		1 ds White pepper 3/4 lb

INSTRUCTIONS

Shrimp 1 ds Nutmeg  Boil eggplant until tender, approximately 30
minutes. Peel; cut in  half; remove seeds and chop finely.  Wet bread;
let stand. Saute both  kinds of onions in butter until clear. Add
chopped raw shrimp and  simmer about 10 minutes.  Squeeze moisture out
of bread and chop. Add  bread to shrimp mixture and cook a few minutes.
Add chopped eggplant,  salt and pepper to taste, and 1 slightly beaten
egg. Prepare sauce by  cooking onion in butter until soft.  Blend in
flour. Add milk. Stir  till thick. Remove from heat. Add seasoning.
Blend sauce into  shrimp-eggplant mixture. Spoon into shell and bake at
350 F until  lightly brown. Sprinkle with parsley.

A Message from our Provider:

“A family altar can alter a family.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 54 Calories From Fat: 28 Total Fat: 3.2g Cholesterol: 7.6mg Sodium: 420.2mg Potassium: 11.7mg Carbohydrates: 5.6g Fiber: <1g Sugar: 4g Protein: <1g