Spicy Shrimp Stuffed Mirliton (Emeril Lagasse) |
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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 6 |
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Ingredients:
3 mirlitons, boiled, cut in half and seeded |
2 tablespoons olive oil |
1/2 cup chopped onions |
1/4 cup chopped bell pepper |
1/4 cup chopped celery |
2 teaspoons minced shallots |
1 teaspoon minced garlic |
1/2 pound large shrimp, peeled, deveined and each cut into 3 pieces |
1/2 cup dried fine bread crumbs |
2 tablespoons finely chopped parsley |
1/4 cup grated parmigiano-reggiano cheese, plus 2 tablespoons for garnish |
salt and cayenne |
2 tablespoons chopped chives |
essence, recipe follows |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
Directions:
1. 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.
2. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
3. Combine all ingredients thoroughly.
4. Yield: 2/3 cup
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