Shrimp Mirleton

This time of year is my favorite because of the time spent with my mom in the kitchen.  Being from New Orleans, her culinary background is heavily influenced by Cajun and Creole cooking. So even our “traditional” Thanksgiving spread has a little twist. Here is one of my favorites that is always on our Thanksgiving dinner table.

Shrimp Mirliton Stuffing

6 Mirliton

2 bags Maceo Breadcrumbs

2lb shrimp- fresh and deveined (21/25’s cut in 1/2)

1 Medium yellow onion, chopped

4 cloves garlic- minced

1 bunch Parsley, chopped

4 stalks Celery, chopped

12 oz. Grated Pecorino

1.5 Tablespoon Maceo Garlic Pepper Salt

Boil the whole mirliton with salt until soft.  Remove from water and cool. Save 1.5 cups of water for later.  Cut mirliton in half, discard seeds, and scoop the pulp. Squeeze the juice into your reserved water and set aside.

Sautee your onion and celery on medium heat until onion is clear. Add shrimp, parsley, and garlic until the shrimp turn pink. Add the mirliton, seasoning, and a cup of mirliton water to keep things juicy and blended.  Remove from heat and transfer to a mixing bowl.

Add 1 bag of breadcrumbs and 1 cup of Pecorino. Mix well and add mirliton water to keep it from drying out. This stuffing should be juicy and thick. Transfer to a casserole dish and top with breadcrumbs and remaining cheese. Cover and bake in the oven for 30 minutes at 425°.

Be sure to take a pic and tag us @cookingwithconcetta or @maceospice!