Stuffed Mirlitons Louisiana Style
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- whole mirlitons
- 1 c
- seasoned breadcrumbs
- egg, beaten
- onion, chopped
- 1 clove
- minced garlic
- 8 oz
- shrimp, crabmeat, crawfish tails, or ground meat
- 1/4 c
- chopped green onions
1Boil mirlitons in water unti tender. Cut each in half and remove seeds. Scoop out pulp and leave a shell about 1/8 inch thick. Save pulp. Preheat oven to 350 degrees.
2Saute onions and garlic in butter. Add shrimp (or other meat if not using shrimp). Cook until shrimp are pink. Add saved pulp and breadcrumbs. Cook a few more minutes. Stir well.
3Cool and then add egg and green onions.
4Stuff mirlitons with mixture and bake for about 30 minutes.