Spicy shrimp stuffed mirliton
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3.00 | mirlitons; boiled, halved, | |
| 1 | ; 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 | ; 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 | salt; to taste | |
| 1 | cayenne pepper; to taste | |
| 2.00 | tablespoon | chopped chives |
| 1 | emeril's essence; see * note | |
Directions
* 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@...
11-15-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000