Fleur de Lis

Fleur de Lis

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Monday, April 16, 2018

Shrimp and Crab Stuffed Mirlitons

This is another Emeril Lagasse recipe. If you're unfamiliar with mirlitons, they're also by the other names of pear squash, vegetable pear or chayote. They are a member of the gourd family along with melons, cucumbers, and squash. They're very mild tasting and are a great vessel for stuffing with your favorite stuffing mixture. I chose shrimp and crab for mine. 

6 mirlitons
Mild olive oil
1 cup finely chopped onion
¼ cup finely chopped celery
1 bay leaf
1 t. chopped fresh thyme
Emeril’s Seasoning Blend
1/4 cup chopped green bell pepper
2 tablespoons chopped green onions
1/2 teaspoon minced garlic
1 cup shrimp stock
1 pound medium-size shrimp, peeled and deveined
1 pound lump crabmeat, picked over for shells and cartilage
Fine dried breadcrumbs
1/4 cup grated parmesan cheese

Preheat the oven to 350ยบ F.
For six people as a main dish, allow at least one whole mirliton per person, or half a mirliton per person if you are using it as a side dish.

Choose plump firm mirliton. In a heavy pot, bring about 2 inches of salted water to a boil. Add the mirliton, cover, and reduce heat and simmer until they are tender about 20 to 25 minutes. Remove from pot and allow to cool. Then cut the mirliton in half lengthwise, and remove the seeds. Scoop out the flesh keeping the shell intact. Chop the flesh and set aside.

Heat a tablespoon olive oil in a large skillet over medium heat. Add the chopped vegetables, the chopped flesh, the bay leaf, thyme and shrimp stock. Cook, stirring occasionally, until any liquid in the skillet evaporates, 15 to 20 minutes. Season with salt and peppers. When the vegetables are very tender, increase the heat to medium-high, add the shrimp, and cook until the shrimp are pink and firm. 

Remove from the heat and remove the bay leaf. Add the crabmeat and stir gently to mix. Adjust seasoning. Mirliton has a delicate flavor, greatly enhanced by shrimp. This is not meant to be a fiery hot dish, simply a savory experience, so don't over season.

Spoon the mixture into the mirliton shells, dust the top with the breadcrumbs and parmesan cheese, and bake until the breadcrumbs are lightly browned about 30 minutes.

1 comment:

  1. I've gotten the mirliton before when we were in New Orleans. I stuffed them and they were good. Yours sound delicious.