Recipes

Difficulty: Medium

Servings: 8

Ingredients:
2 pounds medium shrimp, peeled, deveined
2 cups shrimp stock
1/2 pound margarine
3 large onions, chopped fine
2 medium bell peppers, chopped fine
2 celery ribs, chopped fine
4 medium eggplants, peeled, cut into 1-inch cubes, boiled in water until tender, drain and puree
1 ½ teaspoons red pepper
1 ½ teaspoons white pepper
1 ½ teaspoons black pepper
1 ½ teaspoons black pepper
1 ½ teaspoons salt
4-6 dashes Tabasco
1 teaspoon dried thyme or 1 tablespoon fresh
1 teaspoon dried basil or 1 tablespoon fresh
1/2 teaspoon dried oregano or 2 teaspoons fresh
1 pound cooked crabmeat, claw or white
1 cup chopped green onions
1 cup chopped flat leaf parsley
1 cup chopped flat leaf parsley

Preparation Instructions:
Melt the margarine over medium-high heat in a large Dutch oven or other heavy pot and add the onions, peppers, and celery. Cook the vegetables until they are very soft, stirring occassionally, 30-45 minutes. Add the eggplant, shrim stock, seasonings, and herbs to the vegetable mixture, return to a simmer, and cook over medium heat for 10 minutes, stirring occasionlly. Add the shrimp and continue to cook over medium high heat just until the shrimp turn pink, 5-7 minutes. Add the crabmeat and cook just long enoug to heat through. Remove from the hear and stir in the green onions and parsley. Add breadcrumbs to bind all ingredients.