I always know when a recipe is a hit when I go to the refrigerator and find the leftovers have disappeared. Shrimp Stuffed Mirlitons is one of those recipes. I always get rave comments when served for friends or family and my family seems to find the leftovers before I do.
Mirliton is a type of squash the ripens in the fall around Thanksgiving and is grown primarily in Louisiana, in the states. It’s also found in Central America, South America and Mexico.
I found some mirlitons in the supermarket recently and couldn’t pass up the chance to try cooking with them. These mirlitons were large, uniform in size and unblemished–very nice ones.
I like to stuff the mirlitons with vegetables, bread crumbs and sauteed shrimp, similar to eggplant. Since the mirlitons are bland flavored, they can be spiced up with Tabasco Sauce or Creole Seasoning.
The mirlitons need to be boiled first for 45 minutes to an hour to soften the pulp. The skin is very thin, so take care when scooping out the pulp.
I use finely diced–almost pureed–onions, garlic, bell pepper and celery for seasonings. This gives a nice flavor but doesn’t overpower the dish. A food processor comes in handy for getting everything cut up finely. Saute and steam the vegetables in a little margarine, adding water if necessary, until they are tender.
For shrimp, I find that frozen IQF shrimp are readily available in grocery stores. I use tiny ones, 150 – 250 count. Defrost for a short time in running water. Then I saute the shrimp until pink, adding seasonings.
The mirliton shells are filled with the vegetable seasoning, shrimp, bead crumbs, spices and mirliton pump which has all been mixed mixed together. Bake for 30 – 45 minutes.
A great recipe for Thanksgiving!
A printable form of the recipe can be found at mayleeskitchen.com