11/22/2020 – Our first attempt at making mirliton’s turned out great. Made them stuffed with shrimp as inspired by the Houmas House recipe here. Note we added a lot of spice to their recipe as theirs would have been too bland for us.
4 mirlitons, sliced in half lengthwise
1 lb shrimp, peeled, deveined, and cut into ½” pieces, season with Creole Seasoning and let marinate for an hour or so.
½ cup chopped onions
¼ cup chopped green bell pepper
¼ cup chopped celery
¼ cup sliced green onions
4 avg garlic cloves chopped small
2 tbs olive oil
½ cup breadcrumbs plus enough to cover the stuffed mirlitons
Parmesan, grated, enough to cover the stuffed mirlitons
Cayenne red pepper flakes from our garden
Salt and pepper to taste
- Preheat oven to 375 degrees.
- In a large pot drop in the mirliton halves with seeds removed in lightly salted water-about 15 minutes-until tender; i.e when a fork easily penetrates. Cool enough to handle then scoop out the pulp and drain and cool the shells. Season the shells with Creole Seasoning.
- Mash the pulp from the mirliton with a fork, drain off the water that will form, and set aside.
- While the mirlitons are boiling, sauté the onions, bell pepper, celery & garlic in oil until wilted in a saute pan over medium-high heat.
- Add the mirliton pulp. Cook for 5 minutes. Add salt, pepper, and red pepper to taste, then green onions. Blend well.
- Add the shrimp and cook until just pink. Add breadcrumbs and blend well.
- Fill the reserved mirliton shells with the shrimp mixture to a raised, rounded shape.
- Top with remaining breadcrumbs and Parmesan cheese.
- Bake mirlitons in a shallow pyrex dish for 15- 20 minutes or until the tops are nicely browned.