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1
Cut mirlitons in half and scoop out the large seed in the middle.
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2
Boil in salted water to cover for 25 minutes, or until tender when punctured with the tines of a fork.
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3
Be careful not to overcook.
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4
Drain and cool for 15 minutes, then scrape out insides into a colander to drain.
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5
Leave 1/4 inch of flesh inside shell, being careful not to puncture skin.
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6
Chop drained mirliton flesh and add to a medium bowl.
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7
Mix in butter, lemon juice, parsley, salt, pepper, cayenne, Worcestershire sauce and 1/2 cup bread crumbs; set aside.
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8
Heat oven to 375 degrees.
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9
Heat oil in a medium saucepan or cast-iron skillet over medium heat.
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10
Add onion, bell pepper and celery and saute until almost translucent.
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11
Add garlic, green onion and tomatoes for just about 2 minutes.
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12
Add shrimp for 30 seconds to give them a touch of color.
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13
Quickly remove pan from heat and let it sit for 3 to 5 minutes to cool slightly.
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14
Fold sauteed ingredients into mirliton mixture.
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15
Scoop stuffing mixture into each mirliton half.
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16
Place mirliton in an oven-safe 1 1/2-inch deep pan.
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17
You may need two pans.
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18
Dust top of each mirliton evenly with remaining bread crumbs.
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19
Pour stock into pans to a half-inch depth, before covering and baking.
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20
Cover pans tightly with foil and bake for 20 minutes.
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21
Remove foil and bake for an additional 15 minutes or until tops are lightly browned.
