1 lb. raw, deveined shrimp
2 med. eggplants
1 c. minced green onions
2 tbsp. minced celery
1/2 c. minced green pepper
3 tsp. peanut oil
2 c. frozen shrimp soup, thawed
2 cloves garlic, minced
2 eggs, slightly beaten
1 c. seasoned bread crumbs
1/2 c. milk
1 lb. rock salt
2 bay leaves
1/2 tsp. thyme
1 tsp. powdered seafood seasoning
1 1/2 tsp. monosodium glutamate
1 tsp. Tabasco
Salt to taste
Bread crumbs for topping
1/2 c. Parmesan cheese
2 tbsp. butter
24 oyster shells, bleached and scrubbed

Clean shrimp and set aside. Peel eggplants, cut into pieces and par- boil for 20 minutes, until tender. Drain.

Saute onions, celery and green pepper in peanut oil. Add eggplant, then thawed shrimp soup. Add garlic, eggs, seasoned bread crumbs, milk, crumbled bay leaves and other seasonings. Add prepared raw shrimp. Stir all together.

Spoon into oyster shells, not filling too full. Sprinkle with crumbs and Parmesan cheese and dot with butter. Place filled shells in a pan that has been first covered with rock salt. Bake in a 350 degree oven for 25 minutes. Best to serve immediately after removing from the oven. May be kept in a warm oven covered with foil.