Recipes

Stuffed Mirliton with Shrimp and Crabmeat

It’s mirliton season! This week we’re stuffing mirlitons with Gulf Coast shrimp and Louisiana crabmeat using a recipe from our friends at Broussard’s. Add this dish to your Thanksgiving menu and your guests will surely be delighted.

Ingredients

Per individual mirliton to be stuffed; recipe may be scaled up as desired.

  • 2 oz. butter
  • 1 shallot, chopped
  • 1 teaspoon Dill, chopped
  • 1/2 cup heavy cream
  • 4 oz. shrimp, peeled and deveined
  • 4 oz. lump crabmeat
  • 1/4 cup white wine

Directions

Split a mirliton in half. Remove the stone and boil in salt water until tender. Cool, then remove flesh leaving skins intact. Chop the flesh and save to mix with shrimp and crabmeat stuffing.

Sauté butter and shallots in a pan. Add cream, reduce 1/2. Add wine and dill. Fold mirliton flesh, shrimp, and crab meat into the sauce. Cook 5-10 minutes, depending on the size of shrimp. Season with salt and pepper. Scoop in mirliton. Sprinkle tops with bread crumbs and 1 pat of butter. Then bake in 350-degree oven until hot and serve with wild rice and a marinara sauce.

Where possible use "Louisiana" shrimp or gulf coast shrimp.

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