Coquille Lindey

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Servings: 8 Difficulty: Advanced
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A creamy, baked French-inspired shell dish featuring tender shrimp, roasted eggplant, and a rich b&# 195;©chamel sauce
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This elegant Coquille Lindey is a sophisticated appetizer that blends the earthy sweetness of boiled eggplant with the delicate brine of shrimp, all bound together in a silky, nutmeg-spiced béchamel. The addition of softened French bread adds a comforting texture, while the bake gives the top a lovely golden crust. It is an ideal dish for holiday gatherings, dinner parties, or special weeknight dinners when you want to impress guests with minimal fuss. The combination of creamy sauce and tender seafood makes it a crowd-pleaser that bridges the gap between rustic comfort food and refined French cuisine.

Coquille Lindey recipe image
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Coquille Lindey

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 12.5

Description

This elegant Coquille Lindey is a sophisticated appetizer that blends the earthy sweetness of boiled eggplant with the delicate brine of shrimp, all bound together in a silky, nutmeg-spiced béchamel. The addition of softened French bread adds a comforting texture, while the bake gives the top a lovely golden crust. It is an ideal dish for holiday gatherings, dinner parties, or special weeknight dinners when you want to impress guests with minimal fuss. The combination of creamy sauce and tender seafood makes it a crowd-pleaser that bridges the gap between rustic comfort food and refined French cuisine.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC).
  2. Place eggplants in a pot of boiling water and cook until tender, about 30 minutes.
  3. Drain eggplants, peel, cut in half, remove seeds, and chop finely.
  4. Tear French bread into pieces, wet with water, and let stand until soft.
  5. In a skillet, melt 2 tablespoons of butter over medium heat.
  6. Add minced onion and chopped scallions; sauté until clear and soft.
  7. Add shrimp to the skillet and simmer for about 10 minutes until cooked through.
  8. Squeeze excess moisture from the soaked bread and chop it finely.
  9. Add the chopped bread to the shrimp mixture and cook for a few minutes to combine.
  10. Fold in the chopped eggplant, salt, white pepper, and one slightly beaten egg.
  11. In a separate saucepan, melt 4 tablespoons of butter over medium heat.
  12. Add chopped onions and sauté until soft.
  13. Stir in flour to coat the onions and cook for one minute to make a roux.
  14. Gradually whisk in scalded milk and stir constantly until the sauce thickens.
  15. Remove sauce from heat and season with nutmeg and white pepper.
  16. Fold the béchamel sauce into the shrimp and eggplant mixture.
  17. Spoon the mixture into a baking dish or individual shells.
  18. Bake at 350ðF (177ðC) for 20-25 minutes until lightly browned and bubbly.
  19. Sprinkle with fresh parsley before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 12.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 3.0g1%
Dietary Fiber 1.5g6%
Sugars 1.8g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shrimp, eggplant, bechamel, coquille, french, baked, appetizer, seafood, cream sauce, nutmeg, onion, scallions, bread, party food, holiday, dinner party, comfort food, vegetables, herbs, parmesan
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