Shrimp-and-Ham Stuffed Mirlitons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 large mirlitons |
1 pound unpeeled, medium shrimp |
1/3 cup minced onion |
1/4 cup chopped fresh parsley |
4 green onions, chopped |
3 garlic cloves, minced |
2 tablespoons bacon drippings |
8 ounces cooked ham, coarsely chopped |
1 1/4 cups soft breadcrumbs, divided |
1 tablespoon creole seasoning |
1 large egg, lightly beaten |
2 tablespoons butter, melted |
Directions:
1. Bring mirlitons and water to cover to a boil in a Dutch oven; boil 25 to 30 minutes or until tender.
2. Peel shrimp, and devein, if desired. Set shrimp aside.
3. Drain and cool mirlitons. Cut in half lengthwise; remove seeds, and discard. Scoop out pulp, leaving 1/2-inch-thick shells; chop pulp.
4. Sauté onion and next 3 ingredients in hot bacon drippings 3 minutes. Add shrimp and ham; cook, stirring constantly, 3 to 5 minutes or until shrimp turn pink. Stir in mirliton pulp, 3/4 cup breadcrumbs, and Creole seasoning; cook, stirring occasionally, 5 minutes. Let cool slightly; stir in egg. Stuff mirliton mixture evenly into mirliton shells.
5. Stir together remaining 1/2 cup breadcrumbs and butter. Sprinkle evenly over stuffed mirlitons. Place in a lightly greased 13- x 9-inch baking dish.
6. Bake at 375° for 15 to 20 minutes or until lightly browned.
7. Note: Unbaked mirliton mixture may be spooned into a lightly greased 11- x 7-inch baking dish (discard mirliton shells), and then baked as directed.
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