Title: Eggplant-Shrimp Medley
Categories: Entree Seafood Vegetable Southern
Yield: 6 Servings

2	md	Eggplant
1	c	Shallots; finely chopped
1	c	Celery; finely chopped
1	c	Green pepper; finely chopped
1/2	c	Butter (or marg.); melted
2	lb	Shrimp, uncookd; peeled and deveined
1/3	c	Parsley, fresh; chopped fine
2	ts	Salt
1/2	ts	Hot sauce

Trim stem from eggplant. Cook eggplant whole in boiling water for 15 minutes. Remove from water, and let cool. Peel the eggplant, and then cut into 3/4" cubes.

Saute shallots, celery and green pepper in butter 10 minutes. Add remaining ingredients; simmer 10 minutes or until shrimp is done.

SOURCE: Southern Living Magazine, September, 1979. Typed for you by Nancy Coleman.

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