Spicy shrimp stuffed mirliton

Yield: 6 servings

Measure Ingredient
3.00 \N mirlitons; boiled, halved,
1 \N ; and seeded
2.00 tablespoon olive oil
½ cup chopped onions
¼ cup chopped bell pepper
¼ cup chopped celery
2.00 teaspoon minced shallots
1.00 teaspoon minced garlic
½ pounds large shrimp; peeled, deveined,
1 \N ; each cut in 3 pieces
½ cup dried fine bread crumbs
2.00 tablespoon finely-chopped parsley
¼ cup grated parmigiano-reggiano cheese; plus
2.00 tablespoon grated parmigiano-reggiano cheese; for garnish
1 \N salt; to taste
1 \N cayenne pepper; to taste
2.00 tablespoon chopped chives
1 \N emeril's essence; see * note

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the oven to 350 degrees. Scoop out the pulp of the mirlitons, leaving a ¼-inch shell. Reserve the pulp. In a saute pan, heat the olive oil. Saute the onions, peppers, celery, and shallots for about 5 minutes, or until they are wilted and golden. Season with salt and cayenne. Add the garlic, shrimp and reserved pulp. Saute the mixture for 5 minutes. Stir in the bread crumbs, cheese, and parsley. Remove from the heat. Fill each mirliton shell with the mixture. Bake for 1 hour. Place the stuffed mirlitons on a platter. Garnish with chives, cheese, and Essence. This recipe yields 6 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2385 broadcast 10-04-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

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