Rating: 5 2 votes cast)
Total Time:
0 min. Serving Size:
4
1
2
4
8
16
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Nutritional Facts Servings Per Recipe: 4 Amount Per Serving Calories 409 % Daily Value** Total Fat 8g
12%
Cholesterol 283mg
94%
Sodium 1113mg
46%
Total Carbohydrate 66g
22%
Protein 22g
Vitamin A 6% Vitamin C 37%
Potassium 34% Vitamin E 5%
** Percentage Daily Values are based on a
2000 calorie diet.
Fried Shrimp Stuffed Eggplants
Date Added: May 30, 2019
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Directions:
1. Remove veins from shrimp and wash.2. Parboil in boiling water 5 minutes, remove shells, and chop into large pieces.3. Cut eggplants diagonally into pieces 1/4 inch thick, dip in water 10 minutes, and drain.4. Mince garlic. Peel potatoes and cut into rings.5. Boil potatoes in water for 30 minutes. After potatoes cook, drain off water in which potatoes were cooked.6. Bring pan back to stove and evaporate moisture by stirring with wooden spatula over low heat.7. Whip hot potatoes with wooden spatula and force through sieve to make potato powder.8. Add chopped shrimp, potato powder, minced garlic and beaten egg together and season with salt and pepper.9. Coat eggplant with flour on both sides. Make eggplant sandwiches with filling in middle.10. Dip into beaten egg, coat with bread crumbs, and deep-fry at 325 F until crispy.
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Dietary Notes:
This recipe is high in Vitamin C with 37% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Shellfish, Gluten, Eggplant, Potato, Garlic, Shrimp allergies.
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