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Recipe Servings: 6 Description: Another Louisiana seafood recipe Allergens: Bakers yeast, Cow milk, Dairy, Fermented, Fish/seafood, Fructose, Fruit/vegetable, Garlic, Gluten, Grain, Miscellaneous, Nightshade, Onion, Parsley, Pepper, Shellfish, Shrimp, Spices, Sugar, Sulfites, Tomato, Wheat, Yeast Ingredient List:

Qty	Name
3	mirlitons
1-1/2 dozen	shrimp , cut in halves
1	onion , chopped
1 clove	garlic , minced
1 tbsp	butter
1	tomato , chopped
1 sprig	parsley , chopped
1	bay leaf , minced
to taste	black pepper
3/4 cup	bread crumbs
to taste	salt , for water and to taste

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Instructions: 1. Cut 3 mirlitons in half and put into boiling water which has been salted.
2. Boil until tender, remove and cool.
3. Scoop out tender pulp, remove seeds, mash and leave the shell in a nice condition to hold the stuffing.
4. In a separate pan, brown the onion and garlic in butter.
5. Add tomato, parsley, bay leaf, salt and pepper to taste.
6. Fry for 5 minutes with the pulp of the mirliton and bread crumbs.
7. Add shrimp and mix well.
8. Fill the shells with the mixture.
9. Sprinkle bread crumbs over the top and dot with butter.
10. Bake at 350 for 15 minutes or until golden brown.
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Miscellaneous: Created: August 6th, 2007
Last Updated: August 6th, 2007
Source of Recipe: Self
Filed Under: Dinner




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