Shrimp Stuffed Mirliton
4 SERVINGS
Ingredients:
4 Small mirlitons, sliced lengthwise
1/2 cup Bacon, lean, 1/2 inch (1.2 cm) dice
1 1/2 cups Onions, 1/2 inch (1.2 cm) dice
1/2cup Green bell pepper, 1/2 inch (1.2 cm) dice
1/4 cup Celery, 1/2 inch (1.2 cm) dice
1 tablespoon Garlic, minced
2 cups Tomatoes, peeled, seeded, medium dice
1/4 cup Green onions, chopped
1 1/2 teaspoons Salt
1/2 teaspoon Black pepper
3/4 teaspoon Thyme (dried)
2 Bay leaves, crushed
3 tablespoons Parsley, minced
1/8 teaspoon Cayenne
2 cups Shrimp, peeled, deveined, in 1/2-inch (1.2 cm) pieces
1/2 cup Bread crumbs, white, fresh, crusts removed
Method:
Boil the mirlitons in lightly salted water until pulp is tender enough to scoop from shells.
Drain and cool under tap water to room temperature.
Scoop out pulp but leave shells intact about 1/3 inch (.8 cm) thick.
Chop pulp and set aside.
Sauté the bacon until almost crisp.
Preheat the oven to 375°F (190°C).
Add the onions, green pepper, celery, garlic, tomatoes, green onions, and mirliton pulp. Cook for 8 minutes, or until vegetables just begin to turn soft.
Add the salt, pepper, thyme, bay leaves, parsley, and cayenne. Blend well.
Add the shrimp and cook until just pink.
Add the bread crumbs and blend well.
Fill the reserved mirliton shells with the shrimp mixture to a raised, rounded shape.
Bake stuffed mirlitons for 20 to 30 minutes, or until the tops are nicely browned.
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