Mirliton Casserole

1. 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.

2. 2

   Drain and cool.

3. 3

   Meanwhile, take your seasonings except for the garlic and parsley and saute until soft.

4. 4

   Add shrimp and saute until pink.

5. 5

   add garlic and parsley, bread crumbs, salt & pepper.

6. 6

   Turn off heat.

7. 7

   Take the mirlitons and cut in half lengthwise.

8. 8

   Take a teaspoon and scoop out the seed and sac that surrounds it.

9. 9

   Then scoop out the meat of the merliton and save it in the pan along with the dressing.

10. 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.

11. 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.

12. 12

    Place a pat of butter on each half and bake in medium oven until browned and bubbly.

13. 13

    You can make these ahead of time and freeze them.

14. 14

    Take them out a day before you need them and let them thaw in the refrigerator and bake right before serving.

15. 15

    For variety, you can use hot sausage out of the casing or ground meat.

* Per serving · 4 servings · Values may vary.