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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is my spin on one of the great cooks of New Orleans named Poppy Tooker's recipe for stuffed Mirlitons. Ingredients:
4 mirlitons |
1/2 cup (1 stick) butter |
1/2 cup trinity finely chopped (onion, bell pepper, celery) |
1/2 pound shrimp, shelled, deveined and chopped |
1/2 pound claw crab meat |
1 bunch scallions, thinly diced |
1/2 cup seasoned dried bread crumbs |
4 slices precooked bacon chopped. |
salt and pepper |
cayenne pepper |
Directions:
1. Preheat oven to 350 degrees. Halve mirlitons lengthwise. Cook them until just tender, 15 to 20 minutes, in a large pot of boiling salted water. Remove seed and discard. Carefully scoop out the flesh with a spoon, preserving the shell. Coarsely chop the flesh.
2. Measure out and melt 2 tablespoons of the butter. Set aside.
3. In a large skillet, melt remaining butter. Add Trinty and cook until translucent, 8 to 10 minutes. Add mirliton and toss to coat. Stir in shrimp and cook until just pink, 5 to 7 minutes. Remove from heat and stir in crab meat, scallions, 1/4cup of the bread crumbs and the Bacon. Season with salt and pepper to taste.
4. Place the shells on a baking sheet and fill with the stuffing. Sprinkle with the remaining bread crumbs and drizzle with reserved butter and shake a small amount of Cayenne on each for taste and presentation . Bake for 20 to 25 minutes, until heated through.
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