From Sweet Mama Janisse’s Kitchen
Bless My Soul Café
Stuffed Mirlitons
(Makes 2 dozen)
2 8-ounce mirliton squash
Cook squash, covered, in enough boiling
salted water to cover squash, about 40
minutes or till tender. Drain. When cool enough to handle,
cut mirliton lengthwise in half. Remove seeds.
Scoop out pulp to within ½ inch of skin. Set
shells aside. Chop pulp. Drain. Squeeze
pulp between paper towels to remove excess liquid. Set aside.
1 medium onion, chopped
1/4 cup chopped celery
1 clove garlic, minced
1/4 cup butter or margarine
For stuffing, cook onion, celery, and garlic in butter till tender.
Remove from heat.
8 ounces fresh or frozen shrimp
Reserve 4 whole shrimp for garnish,cooked, shelled
if desired. Cut remaining shrimp into small shrimp pieces.
Stir shrimp, mirliton pulp, toasted breadcrumbs, parsley,
salt, red pepper,and black pepper into squash shells.
1-cup soft breadcrumbs,toasted (1 ¼ slices)
2 Tablespoons snipped parsley
1/8-teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground black pepper
Celery leaves (optional)
Place shells in a 10x6x2-inch baking dish.
Bake stuffed squash, uncovered, in a 350?
oven about 30 minutes or till heated through.
Garnish with shrimp and celery
http://www.southerneasyrecipes.com/1_Rec_Class_06e.html
Garnish with shrimp and celery
