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Stuffed Mirlitons

Yield 8 servings


  • 1 pound unpeeled, medium-size fresh shrimp
  • 4 large mirlitons
  • 1/3 cup minced onion
  • 4 green onions, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons bacon drippings
  • 8 ounces sliced cooked ham, cut into thin strips
  • 3/4 cup soft breadcrumbs, divided
  • 1 tablespoon Creole seasoning
  • 1/4 cup shredded Parmesan cheese

How to Make It

  1. Peel shrimp, and devein, if desired. Set aside.

  2. Bring mirlitons and water to cover to a boil in a Dutch oven; boil 45 to 50 minutes. Drain and cool. Cut in half lengthwise; remove seeds, and discard. Scoop out pulp, leaving 1/2-inch-thick shells; chop pulp, and set shells aside.

  3. Sauté onions and garlic in hot bacon drippings 5 minutes. Add shrimp and ham; cook, stirring constantly, 3 to 5 minutes or until shrimp turn pink. Stir in mirliton pulp, 1/2 cup breadcrumbs, and Creole seasoning; cook, stirring occasionally, 5 minutes. Stuff mixture evenly into mirliton shells.

  4. Sprinkle with remaining 1/4 cup breadcrumbs and cheese. Place in a lightly greased 13- x 9-inch baking dish.

  5. Bake at 375° for 15 to 20 minutes.