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Bert's Eggplant Crab-meat Stuffed Portabellas and Shrimp StockAppetizers & Beverages
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Submitted by Alberta LeBlanc
on Saturday, December 01, 2007
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| Makes: | 6 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 35 minutes |
| Ready In: | 1 hour, 5 minutes |
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Ms Bert as she is known by her friends was lucky enough to be coached by some of the best cooks in the Kaplan area. Her Dad, Wilton, has his own restaurant, her Aunt Carrie had a catering business and her grandma Mire had a lot of hungry mouths to feed. As the old saying goes, "the acorn does not fall very far from the tree", Ms Bert (she lets Maw Maw call her that) has learned well from the Masters creating this version using the Cajun favorites of eggplants and crab-meat. |
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| Ingredients |
| 1 small onion, chopped |
2 - 3 cloves garlic, crushed |
| 10 button mushrooms, chopped |
3 roasted Roma tomatoes, chopped |
| 1 small eggplant, chopped |
1/4 cup shrimp stock |
| Progresso breadcrumbs ( use your judgment) |
1 can crab meat drained (of course you can use fresh, I had |
| Salt |
Red Pepper Flakes |
| Shredded cheese, your choice. |
4 Portabella mushrooms for stuffing |
| BERT'S SHRIMP STOCK |
onions |
| celery |
carrots |
| shrimp shells |
salt |
| red pepper flakes |
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| | | Directions | Sauté the veggies till tender, about 20 minutes. Add the shrimp stock and simmer a while to reduce. Add breadcrumbs to a consistency for stuffing. Season well to taste and turn off fire. At this point add your crab meat and gently toss.
Let the mixture cool, then stuff you portabellas, top with cheese & broil on lowest shelf of oven for 15 minutes or until cheese melts.
Bert's Shrimp Stock - (Depending on the quantity you are making as stock can easily be frozen; you could start out with one each of the vegetables)- Onions Celery Carrots Shrimp Shells Salt
Red Pepper Flakes Fish Bouillon Cube
Boil veggies approximately an hour. Add shrimp shells, salt & pepper flakes, boil for another 30 minutes. Add fish bouillon and simmer for about 10 minutes. Cool, strain and drain. Freeze extra. YUMMY stock!
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