Ingredients
- 1 teaspoon unsalted butter
- 7 pounds mirliton, peeled and cut into 1-inch thick slices or 1 (7 pound green pumpkin) *see note
- 1/4 cup vegetable oil
- 11/4 cups finely chopped yellow onions
- 1/3 cup finely chopped garlic
- 2 1/2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 2 pounds shrimp, peeled and deveined
- 1/2 pound lump crabmeat, picked over for shells and cartilage
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped fresh parsley
- 1 pound Gruyere, or mozzarella, finely grated
- *Cooks note: any type of bland squash can be substituted for the mirliton or green pumpkin in this recipe (merlitons, yellow squash, or zucchini) Long green Italian squashes would work great too. Regular pumpkins can also be used (not the kind for pie, but the big, bland ones more often used for Jack o'lanterns). Butternut or acorn squash does not work with this recipe. The original recipe uses 1 (7 pound) green pumpkin.
Directions
Place the mirlitons in a large pot and add enough water to come 1-inch up the sides of the pot. Cover and bring to a boil. Continue to cook over medium-high heat until the mirliton is very tender, about 40 to 45 minutes. Strain in a large colander. Using the back of the spoon, press on the pumpkin to release as much liquid as possible. Discard any liquid.
In a large pot, heat the oil over medium-high heat. Add the onion, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the mirliton, salt, and pepper, and stir to combine. Cook over medium-high heat, stirring frequently, until the mirliton is very thick and most of the liquid has evaporated, about 30 to 40 minutes. (Be careful near the end of the cooking time that the mirliton does not burn on the bottom of the pot.)
Preheat the oven broiler.
Add the shrimp, crabmeat, green onions, and parsley to the pumpkin mixture and gently stir to combine. Taste and adjust seasoning as necessary. Transfer hot pumpkin mixture to the prepared dish and spread the grated cheese evenly over the top. Broil until the cheese is bubbly and lightly browned, about 5 minutes. Serve immediately.
- *Cooks note: any type of bland squash can be substituted for the mirliton or green pumpkin in this recipe (merlitons, yellow squash, or zucchini) Long green Italian squashes would work great too. Regular pumpkins can also be used (not the kind for pie, but the big, bland ones more often used for Jack o'lanterns). Butternut or acorn squash does not work with this recipe. The original recipe uses 1 (7 pound) green pumpkin.
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By tn4435
on April 30, 2012
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My family were fishermen. I was raised up eating all kimds of seafood. thoroughly loved the recipe.
By lisa.peterson20...
Marietta, 49
on November 24, 2011
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5 Star Taste! I used zucchini and they do give off a lot of liquid so I did drain off prior to adding the shrimp and crab. I also seasoned my crab and shrimp w/a little old bay (hey I'm from Maryland My kids loved...I prepared to take over for some of us that are pescatarians. Incredible!!!
By ls1hotasian_126...
Baton Rouge, 57
on February 17, 2010
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I had this dish before and this recipe is the best I've ever had. Everyone loved it. My fiance and his family can't stop raving about it. I had made it plenty of time when mirlitons are in season. Of course with every recipe, I like to make it my own as for as seasoning and what I have at hand. I am from Louisiana so we love spices and tons of flavor. I use a bit more seasonings and I had used Italian blend shredded cheese too. It did take some time to make but it is worth it! The crabmeat gave the mirliton an extra kick of flavor!!!
Read all 11 reviews