Shrimp-and-Ham Stuffed Mirlitons

Recipe from Southern Living

More From Southern Living


  • 4 large mirlitons
  • 1 pound unpeeled, medium shrimp
  • 1/3 cup minced onion
  • 1/4 cup chopped fresh parsley
  • 4 green onions, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons bacon drippings
  • 8 ounces cooked ham, coarsely chopped
  • 1 1/4 cups soft breadcrumbs, divided
  • 1 tablespoon Creole seasoning
  • 1 large egg, lightly beaten
  • 2 tablespoons butter, melted


  1. Bring mirlitons and water to cover to a boil in a Dutch oven; boil 25 to 30 minutes or until tender.
  2. Peel shrimp, and devein, if desired. Set shrimp aside.
  3. Drain and cool mirlitons. Cut in half lengthwise; remove seeds, and discard. Scoop out pulp, leaving 1/2-inch-thick shells; chop pulp.
  4. Sauté onion and next 3 ingredients in hot bacon drippings 3 minutes. Add shrimp and ham; cook, stirring constantly, 3 to 5 minutes or until shrimp turn pink. Stir in mirliton pulp, 3/4 cup breadcrumbs, and Creole seasoning; cook, stirring occasionally, 5 minutes. Let cool slightly; stir in egg. Stuff mirliton mixture evenly into mirliton shells.
  5. Stir together remaining 1/2 cup breadcrumbs and butter. Sprinkle evenly over stuffed mirlitons. Place in a lightly greased 13- x 9-inch baking dish.
  6. Bake at 375° for 15 to 20 minutes or until lightly browned.
  7. Note: Unbaked mirliton mixture may be spooned into a lightly greased 11- x 7-inch baking dish (discard mirliton shells), and then baked as directed.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shrimp-and-Ham Stuffed Mirlitons Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy