"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Shrimp Mirliton Recipe

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This recipe for Shrimp Mirliton, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pierre Zeringue - Engineering
Added: Tuesday, January 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 large mirlitons
3 T. butter
1 medium onion, chopped
1 medium bell pepper, chopped
1 clove garlic, minced
1 rib celery, chopped
1 to 1.5 lbs. shrimp, peeled and cut into thirds
1 egg, lightly beaten
Salt, cayenne and black pepper, to taste
Additional cup buttered bread crumbs for topping

Directions:
Directions:
Put mirlitons in large pot and cover with lightly salted water. When water comes to a boil, cover and reduce heat. Cook 20-25 minutes or until mirlitons are tender when pierced with a fork. Drain and cut in half. Using a spoon, remove soft seed and carefully remove pulp, leaving 1/4-inch shell intact. Turn upside down on paper towel to drain. Reserve pulp for later use.

In skillet, melt butter and sautÚ onion, bell pepper, garlic and celery until tender. Add shrimp and cook over medium-high heat until shrimp are pink. Mash reserved mirliton pulp and add to the shrimp and seasonings. lightly beaten egg. If mixture is too soupy, add dry bread crumbs, but the egg will thicken it as it bakes. Season with salt, black pepper and cayenne.

Spoon dressing into shells. Top each with buttered bread crumbs. Bake in preheated 350║F oven for 20-30 minutes until hot and dressing looks set.

Number Of Servings:
Number Of Servings:
Serves 4-6.
Preparation Time:
Preparation Time:
1.5HRS

 

 

 

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