Yield: 8 Servings
|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|
|\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.
ST. CHARLES AVENUE
NEW ORLEANS, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .