For 10 people: (Allow 8 to 12 shrimp per person).

1/2 c. vegetable oil
1/4 lb. unsalted butter
3 c. eggplant, peeled and diced
1 1/2 c. onion, diced sm.
2 whole eggs
3/4 c. cream or milk
3/4 tbsp. baking powder
1/2 c. beer
1 c. corn flour
1/2 c. cornmeal

In large skillet, heat oil until very hot. Add eggplant and onion and cook on high heat until brown. Add butter and simmer until very soft. In a food processor or blender, add eggplant, eggs and onion. Cool. Blend. Add milk and blend. Add baking powder, corn flour and blend. Put cornmeal in a small bowl. Heat beer to a boil and add to cornmeal. Stir and put in blender. When thoroughly blended, remove to bowl. Dip shrimp and fry in deep fat until golden brown at 350 degrees.