Merliton farci (stuffed merliton)

Yield: 8 Servings

Measure Ingredient
4 \N Merlitons
½ pounds Ham; finely chopped
1 pounds Shrimp; boiled, peeled, ground
1 small Onion; ground
2 \N Cloves garlic; ground
2 \N Sprigs thyme
2 \N Bay leaves
1 tablespoon Parsley; chopped
\N \N Salt & pepper to taste
½ \N Loaf stale french bread
¼ pounds Butter
\N \N Pimento strips
\N \N Sprigs of parsley

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.




From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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