2 lbs cooked shrimp, shelled(15-25)
1 pk (6oz) chicken flavored stuffing mix
1 lg, lightly beaten
1/2 c (1 stick) butter, melted
1 clove garlic, minced
chopped parsley
lemon wedges
fish, egg, garlic, butter

1 cup cornmeal
1 cup flour
1 can creamed corn
4 tsp. baking powder
1 tsp. salt
½ cup sugar
½ shortening, softened (or butter)
4 eggs
1 ½ cups shredded cheese (cheddar or jack or both)
1/2 cup green chilies – about 4 large cleaned and chopped (or 2 small cans)
cheese, egg

1 (1-lb) eggplant
1 3/4 teaspoons salt
1/2 cup extra-virgin olive oil
1 medium onion, halved lengthwise, then cut crosswise into 1/2-inch-thick slices
1 Turkish or 1/2 California bay leaf
3 garlic cloves, minced
1 (14 1/2- to 16-oz) can stewed tomatoes, drained, reserving juice, and coarsely chopped
1/2 teaspoon paprika (not hot)
1/8 teaspoon ground cumin
1 (15- to 19-oz) can chickpeas, rinsed and drained
1 teaspoon sugar
1 1/2 teaspoons black pepper
1/4 cup coarsely chopped fresh flat-leaf parsley
6 (17- by 12-inch) phyllo sheets (from a 1-lb package), thawed if frozen

Garnish: fresh flat-leaf parsley leaves, torn into pieces
chickpea, eggplant, tomato