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.
CORRINE DUNBAR'S
ST. CHARLES AVENUE
NEW ORLEANS, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .