Recipes
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Stuffed Mirlitons
Ingredients:
- 2 medium sized mirlitons (double this recipe
if you have more than 4 people for dinner) - 1/2 cup onion chopped
- 1/4 celery chopped
- 2 cloves garlic minced or pressed
- 1/4 cup butter
- 8 oz fresh or frozen shrimp peeled deveined
and cooked - 1 cup toasted bread crumbs
- 1/4 cup chopped parsley
- 1/2 tsp Zatarain's Creole Seasoning
- salt if needed
- cornmeal
Prepare mirlitons. Clean and boil in water for about 40 minutes or until tender (don't allow them to become to
mushy). Remove and allow to cool. Split mirlitons in half lengthwise. Scoop out the center with a large spoon. Don't
throw away, put in a mixing bowl, you will need this later. Set aside.
In a small sauce pan, sauté onions, celery, and garlic in butter. Remove from heat.
To garnish the top, set aside 4 whole shrimp. If you don't care about garnishes, use all the shrimp in the recipe.
Cut the shrimp into small chunks. Stir the shrimp into the mirliton (that you put aside), bread crumbs, parsley,
Creole seasoning, and sauted onion mixture. Spoon into mirltons. Place whole shrimp on top for garnish.
Place mirlitons in a greased 10 x 6 x 2 baking dish uncovered. Bake at 350 for 30 minutes or until golden brown.
Makes 4 servings.
mushy). Remove and allow to cool. Split mirlitons in half lengthwise. Scoop out the center with a large spoon. Don't
throw away, put in a mixing bowl, you will need this later. Set aside.
In a small sauce pan, sauté onions, celery, and garlic in butter. Remove from heat.
To garnish the top, set aside 4 whole shrimp. If you don't care about garnishes, use all the shrimp in the recipe.
Cut the shrimp into small chunks. Stir the shrimp into the mirliton (that you put aside), bread crumbs, parsley,
Creole seasoning, and sauted onion mixture. Spoon into mirltons. Place whole shrimp on top for garnish.
Place mirlitons in a greased 10 x 6 x 2 baking dish uncovered. Bake at 350 for 30 minutes or until golden brown.
Makes 4 servings.
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