Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Stuffed Mirlitons
Serves 10 to 12 - (10 to 12 ounce portions)

10 to 12 medium sized Mirlitons
6 tbsp. Butter
1/4 lb. Ham (chopped)
1 cup Onions (chopped)
4 cloves Garlic (minced)
2 tbsp. Fresh Parsley (chopped)
1/2 tsp. Thyme
2 lbs. Shrimp (cooked, peeled, deveined & chopped)
1/2 tsp. Worcestershire Sauce
1/4 tsp. Blue Moon Hot Sauce
1-1/2 cups Whole Wheat Bread Crumbs
Salt & Pepper to taste

Méthode:
Boil Mirlitons until tender, but do not over cook. Drain and set aside. Preheat oven to 350°. In a saucepan, melt 4 tbsp. of butter and saute ham with onions until slightly browned. Add garlic, parsley, thyme and saute until onions are well browned. Slice mirlitons in half lengthwise. Discard seeds and scape out pulp, taking care not to cut shell. Add pulp to onion mixture, along with chopped shrimp and cook over low heat until thoroughly warmed. Add Worcestershire sauce and Blue Moon (taste before adding salt and pepper. Ham may make the mixture salty enough). Remove from heat. Add 1-1/4 cups breadcrumbs and mix well. Spoon into mirliton shells. Sprinkle remaining breadcrumbs over the top and dot with butter. Bake for 20 minutes.

Note:
Mixture may be prepared in advance and refrigerated. Freezes well.