Merliton farci (stuffed merliton)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Merlitons | |
| ½ | pounds | Ham; finely chopped |
| 1 | pounds | Shrimp; boiled, peeled, ground |
| 1 | small | Onion; ground |
| 2 | Cloves garlic; ground | |
| 2 | Sprigs thyme | |
| 2 | Bay leaves | |
| 1 | tablespoon | Parsley; chopped |
| Salt & pepper to taste | ||
| ½ | Loaf stale french bread | |
| ¼ | pounds | Butter |
| Pimento strips | ||
| Sprigs of parsley | ||
Directions
Wash merlitons well. Parboil until tender. Half; scoop out center and save shells. Mash inner pulp well. Place in a skillet with butter that has been melted. Add ham, shrimp and seasoning (onion, garlic, thyme, bay leaves and chopped parsley); simmer 20 minutes. Soak bread in water and press dry. Add to the above mixture; add salt and pepper. Cook 10 minutes over low flame, stirring constantly. Fill shells with stuffing; sprinkle with bread crumbs and dot with butter. Bake in a 375 degree oven. Serve with a pimento strip and sprig of parsley on top. Serves 8. *May substitute squash for merlitons.
CORRINE DUNBAR'S
ST. CHARLES AVENUE
NEW ORLEANS, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .