Shrimp Stuffed Mirliton (Paula Deen) |
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Prep Time: 20 Minutes Cook Time: 80 Minutes |
Ready In: 100 Minutes Servings: 8 |
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Ingredients:
4 mirlitons |
1 teaspoon cajun seasoning |
1 stick butter |
1/2 cup chopped green onion |
3 stalks celery, chopped |
1/2 cup chopped yellow onion |
1 green bell pepper, seeded and chopped |
1/4 pound shrimp, peeled, tailed, deveined and chopped |
1/2 cup bread crumbs |
salt and freshly ground black pepper |
Directions:
1. Preheat oven to 350 degrees F.
2. Bring a large pot of water to a boil over high heat and add about a 1/2 teaspoon of Cajun seasoning. Add the mirliton, lower the heat and cook for 30 to 45 minutes until it is the consistency of a soft potato. Drain mirliton. Put a knife in the crease, cut the mirliton in half lengthwise. Scoop out the pulp, leaving at least 1/4-inch all around. Set pulp aside. Turn upside down to let them mirliton drain.
3. In skillet over medium heat melt butter and add chopped vegetables until soft; about 5 to 10 minutes. Chop the mirliton pulp and add to skillet. Add remaining 1/2 teaspoon of Cajun seasoning and the shrimp and stir to combine. Stir in the bread crumbs and season with salt and pepper, to taste.
4. Place mirliton halves into a casserole dish. Scoop shrimp mixture into mirliton shells and bake for 30 minutes.
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