Shrimp-Stuffed Mirliton Recipe - Cooking Index
Shrimp-Stuffed Mirliton Recipe - Cooking Index
| 4 | Celery | |
| 1 1/4 lbs | 567g / 20oz | Peeled shrimp |
| 2 lbs | 908g / 32oz | Mirliton pulp |
| 1 1/2 lbs | 681g / 24oz | Yellow onions |
| 4 | Garlic | |
| 1 | Green onions | |
| 1/2 | Bell pepper | |
| 1 cup | 146g / 5.1oz | Chopped French bread - toasted |
| 1 | Egg | |
| Cooking oil | ||
| White pepper | ||
| Salt |
Chop up all seasonings. Put oil in heavy cooking pot and heat. Saute over a low heat: celery, green onions, yellow onions, bell pepper, and garlic.
Parboil mirlitons. Peel skin. Process mirliton in blender or food processor. Add salt and pepper.
Add mirliton to cooked seasonings and add shrimp also. Heat until cooked. Stir in French bread pieces, soaking up all juices. Stir in 1 well beaten egg. Place in casserole dish.
Top with French bread crumbs and bake in 350F oven until bread crumbs are toasted and food is bubbling. Remove from oven and serve.
Source:
Bill Wight
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.