Sensational Shrimp

SHRIMP-STUFFED EGGPLANT MAKES 6 SERVINGS The fried eggplant “pirogue” was made famous by Chef Paul Prudhomme. We loved it back then, and we love it now! 3 Japanese or small eggplantsVegetable oil, for frying1¼ cups all-purpose flour, divided1 tablespoon Creole seasoning1 cup whole milk, divided3 large eggs, lightly beaten2 cups plain bread crumbs, divided¼ cup unsalted butter, divided1 pound peeled and deveined medium fresh shrimp½ cup finely chopped yellow onion¼ cup finely chopped red bell pepper1 teaspoon finely chopped garlic1 dried bay leaf½ teaspoon kosher salt½ cup heavy whipping cream¼ cup dry white wine1½ cups shredded fontina cheese½ cup freshly grated Parmesan cheese, divided½ cup chopped green onion1 teaspoon fresh chopped thymeGarnish: chopped fresh thyme 1. Peel eggplants; remove tops, and cut eggplants in half lengthwise. Using a spoon, scoop out centers, leaving a…