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    Stuffed Mirlitons


    Source of Recipe


    The World's Greatest Mirliton Maker, Rose Dempsey


    Recipe Introduction


    This is Mom's recipe...a family holiday favorite.

    Makes 12 servings...or enough for me and a couple of friends.


    List of Ingredients


    • 1/2 cup onions, shallots, & celery
    • 1/2 clove garlic
    • 1 egg, beaten
    • 1 stick margarine or butter
    • 1/2 pound shrimp, peeled (and chopped if large)
    • 2-4 cups Reising's* bread crumbs
    • 6 mirlitons


    Instructions


    1. Chop onions, shallots, celery and garlic in food processor.
    2. Cut mirlitons in half vertically, remove and discard seed. Put mirlitons in hot water, boil 10-15 minutes until tender.
    3. Drain water. Remove pulp from interior of mirlitons, saving pulp and skins.
    4. Melt butter in dutch oven and saute onion mixture. Add peeled shrimp and cook until pink. Remove from heat.
    5. Add mirliton pulp (chop if firm) and up to 4 cups bread crumbs. If too moist, add more crumbs. If too dry, add some water that drains from cooked mirlitons.
    6. Let mixture cool. Add one beaten egg. Stuff skins.
    7. Bake 30 to 45 minutes at 350 degrees F.


    Final Comments


    * Reising's bread crumbs are made from crumbled New Orleans french bread. They also contain dried seasonings including fine green bell pepper, celery seed, fennel, garlic, sage, and bay leaves.

 

 

 

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