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1
Take the mirlitons and boil until tender by sticking a sharp knife into it. If it goes in easily just as when testing a potato they are ready. Do not overcook.
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2
Drain and cool.
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3
Meanwhile, take your seasonings except for the garlic and parsley and saute until soft.
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4
Add shrimp and saute until pink.
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5
add garlic and parsley, bread crumbs, salt & pepper.
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6
Turn off heat.
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7
Take the mirlitons and cut in half lengthwise.
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8
Take a teaspoon and scoop out the seed and sac that surrounds it.
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9
Then scoop out the meat of the merliton and save it in the pan along with the dressing.
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10
You can use the shells to refill with the dressing if you care to. Since I usually end up tearing my shells, I usually end up using a casserole dish and adding everything into it after mixing well.
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11
If the mixture is dry once it is all mixed, you can add a little water or chicken broth a little at a time until it is just a tad pasty.
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12
Place a pat of butter on each half and bake in medium oven until browned and bubbly.
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13
You can make these ahead of time and freeze them.
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14
Take them out a day before you need them and let them thaw in the refrigerator and bake right before serving.
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15
For variety, you can use hot sausage out of the casing or ground meat.
