Shrimp-Stuffed Mirliton
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INGREDIENTS Water 4 fresh mirlitons, washed, halved, and seeds removed 2 tablespoons butter 1-1/2 cups finely chopped onion 1/2 cup finely chopped fresh parsley or 1/4 cup dried parsley 1 cup seasoned bread crumbs, reserve 1/4 cup Salt, to taste Hot sauce or cayenne pepper, to taste 2 cups chopped fresh shrimp, peeled and deveined Preheat the oven to 350 degrees. Half fill an 8-quart pot with water, cover, and bring to a boil, then slip in the mirlitons. Lower the heat to medium, cover, and cook until the mirliton are tender when pierced with a fork, about 15 minutes. Remove from the water and let cool. Taking care not to tear the skins, use a spoon to scoop out the pulp and put it in a large bowl. Arrange the halves on a large baking dish. In a 4-quart saucepan over medium heat, melt the butter and sauté the onions and parsley until the onions are clear. Stir in the mirliton pulp, bread crumbs, salt and hot sauce, and mix well. Turn the heat down to low and let cook for 10 minutes. Add the shrimp, stir, and remove from the heat. Spoon the shrimp mixture into the mirliton shells. Sprinkle the tops with some more bread crumbs and bake for 30 to 45 minutes. Makes 4 to 6 servings