Spicy Shrimp Stuffed Mirliton

Recipe Ingredients

3		Mirlitons - boiled, halved, and seeded
2 tablespoons	30ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped onions
1/4 cup	36g / 1.3oz	Chopped bell pepper
1/4 cup	27g / 1oz	Chopped celery
2 teaspoons	10ml	Minced shallots
1 teaspoon	5ml	Minced garlic
1/2 lb	227g / 8oz	Large shrimp - peeled, deveined, each cut in 3 pieces
1/2 cup	73g / 2.6oz	Dried fine bread crumbs
2 tablespoons	30ml	Finely-chopped parsley
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano cheese - plus
2 tablespoons	30ml	Grated Parmigiano-Reggiano cheese - for garnish
		Salt - to taste
		Cayenne pepper - to taste
2 tablespoons	30ml	Chopped chives
		Emeril's Essence - see * Note

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the oven to 350 degrees.

Scoop out the pulp of the mirlitons, leaving a 1/4-inch shell. Reserve the pulp.

In a saute pan, heat the olive oil. Saute the onions, peppers, celery, and shallots for about 5 minutes, or until they are wilted and golden. Season with salt and cayenne. Add the garlic, shrimp and reserved pulp. Saute the mixture for 5 minutes. Stir in the bread crumbs, cheese, and parsley. Remove from the heat.

Fill each mirliton shell with the mixture. Bake for 1 hour. Place the stuffed mirlitons on a platter. Garnish with chives, cheese, and Essence.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2385 broadcast 10-04-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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