Description
Delicious garlic parmesan shrimp stuffed eggplant boats that will amaze your taste buds!
Ingredients
Scale
- 4 medium eggplants, halved lengthwise
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 4 garlic cloves, minced
- 2 tablespoons butter
- 4 ounces cream cheese, softened
- ½ cup heavy cream
- 1 cup mozzarella cheese, shredded
- ½ cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 400°F (200°C). Slice the eggplants in half lengthwise and lightly score the flesh. Brush with olive oil and season with salt and pepper. Roast for 25–30 minutes until tender.
- Season the shrimp with paprika, garlic powder, salt, and black pepper. Heat olive oil and butter in a skillet. Cook shrimp 1–2 minutes per side. Remove and set aside.
- In the same skillet, sauté garlic. Add cream cheese, heavy cream, Italian seasoning, and half of the parmesan. Stir until smooth. Fold in shrimp.
- Remove eggplants from oven. Press centers slightly. Fill with shrimp mixture. Top with mozzarella and remaining parmesan.
- Bake for 12–15 minutes until melted and bubbly. Broil for 1–2 minutes for a golden top.
- Sprinkle with parsley and serve hot.
Notes
- For a spicier version, add red pepper flakes to the shrimp seasoning.
- Ensure the shrimp are not overcooked to maintain their tenderness.
- Use fresh herbs for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Oven Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant boat
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 200mg