Your Place or Mine?

I have tried a lot of different vegetables, my mom was a huge fan of them. But when my husband introduced me to the Mirliton at our local farmers market it was a first!  

The Mirliton is a favorite food of South Louisiana. Once the principal food of the Aztecs and Mayas the Mirliton made it's way to North America and made Louisiana one of it's principle homes. It's also grown in California and Florida.

The Mirliton is also known as the Mango Squash and Vegetable Pear. 

The Mirliton (pronounced mirl-uh-tahn) can be fried, stuffed, pickled, stir fried, cooked with tomatoes and used in salads. Stuffed Mirliton is by far the favorite here in South Louisiana. 

Shrimp Stuffed Mirlitons

What you will need:

4  mirlitons*

1  tablespoon butter

1  cup  finely chopped onion

2  garlic cloves, minced

2 1/4  cups cooked shrimp (small-leave whole, medium/large-cut up)**  

1/2  cup  dry breadcrumbs

1  tablespoon  chopped fresh parsley, leave some for garnish

3/4  teaspoon of Cajun Seasoning 

1/2  teaspoon ground thyme

1  large egg, beaten

1 fresh lemon, 1/2 lemon for juice and 1/2 for garnish

* You can use bell peppers, zucchini or yellow squash 
**You can also use crawfish tails 

Poke Mirleton's with a fork, cover with water in a pot and bring to a boil, lower heat and simmer for 30 mins. If using bell pepper, reduce cooking to 5 mins. Drain and let cool.

Cut it half discard seeds. Scoop out pulp, chop and put in a bowl, set aside. 

Melt butter in a saucepan, add garlic and onion and cook onion till tender. Pour in bowl with pulp and add shrimp, lemon juice, breadcrumbs, parsley, Cajun seasoning, thyme and beaten egg. Combine together and spoon mixture in each half of the Mirletons.

Place Mirletons on a baking sheet, place a small dab of butter on each half.

Bake at 375 for 30 mins.

Garnish with parsley and lemon wedges.

  

Served with a rice pilaf or yellow rice on the side...Enjoy!

Cajun Catch Seafood Market

814 West Orice Roth Road
Gonzales, LA 70737-4143
(225) 647-3474

Gratefully,

Deborah...xo!