Shrimp Stuffed Mirlitons
4 large mirlitons (may substitute squash)
1 cup onion
1 tsp minced garlic
1/2 cup chopped celery
3 Tbsp shortening
3/4 lb fresh, gulf shrimp
1/2 cup grated sharp cheese
1/4 cup buttered bread crumbs
1/2 tsp thyme
1/4 tsp red pepper
1 tsp salt
Parboil mirlitons until tender. Cut in half and scoop out meat. Cut into
1/2-inch pieces. Set aside mirliton shells and meat.
Saute onion, garlic, thyme and pepper in a heavy skillet over medium heat until
transparent. Do not brown. Add celery and cook until tender. Add shrimp and
saute for 2 minutes until shrimp have just turned pink. If shrimp are large, cut
into 1 inch pieces. Add mirlitons and salt, mix with shrimp, cheese and mixture
in skillet.
Fill shells, cover with additional cheese and bread crumbs and bake for 20
minutes at 350 degrees until crumbs are browned.