Categories: Recipes Date: Nov 23, 2015 Title: Shrimp Stuffed Mirliton
Mirlitons are Louisiana's Fall season pride and joy. Shrimp Stuffed Mirliton is best when made with Louisiana mirlitons and Gulf shrimp, both of which are abundant in markets right now. It's up to our market community to make sure that the heirloom mirliton varieties which have grown in our region for decades continue to flourish for decades more, so eat up!
Boil mirliton halves in salted water for 20 to 25 minutes or until tender. Drain and scoop out the meat, reserving both the meat and the shell and discarding the seeds. Chop mirliton meat. Set aside along with mirliton shells.
Melt butter in a medium sauté pan; add celery, onion, and bell pepper; sauté until translucent. Add ham, shrimp, and bay leaves; sauté until shrimp turn pink. Add bread and chicken stock and cook over medium-high heat for 5 to 6 minutes. Add reserved mirliton meat, bread crumbs, green onions, parsley, hot sauce, black pepper, Worcestershire sauce, Italian seasoning, and salt; stir to mix thoroughly. Cook for 5 minutes, then remove from heat to cool.
Preheat oven to 350 degrees. Spoon stuffing mixture into reserved mirliton shells. Bake at 350 degrees for 15 minutes.
Note: For best results in any stuffing with French bread, the bread should not be soggy. So, after soaking the bread, place bread in a colander in the sink and press out any remaining water with your hands.
Recipe compliments of Andrew Yaeger