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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
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.
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