Spicy Shrimp Stuffed Mirliton

Total Time:
1 hr 35 min
Prep:
35 min
Cook:
1 hr

Yield:
6 servings

Ingredients
  • 3 mirlitons, boiled, cut in half and seeded
  • 2 tablespoons olive oil
  • 1/2 cup chopped onions
  • 1/4 cup chopped bell pepper
  • 1/4 cup chopped celery
  • 2 teaspoons minced shallots
  • 1 teaspoon minced garlic
  • 1/2 pound large shrimp, peeled, deveined and each cut into 3 pieces
  • 1/2 cup dried fine bread crumbs
  • 2 tablespoons finely chopped parsley
  • 1/4 cup grated Parmigiano-Reggiano cheese, plus 2 tablespoons for garnish
  • Salt and cayenne
  • 2 tablespoons chopped chives
  • Essence, recipe follows
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Directions

Preheat the oven to 350 degrees. Scoop out the pulp of the mirlitons, leaving a 1/4-inch shell. Reserve the pulp. In a saute pan, heat the olive oil. Saute the onions, peppers, celery, and shallots for about 5 minutes, or until they are wilted and golden. Season with salt and cayenne. Add the garlic, shrimp and reserved pulp. Saute the mixture for 5 minutes. Stir in the bread crumbs, cheese, and parsley. Remove from the heat. Fill each mirliton shell with the mixture. Bake for 1 hour. Place the stuffed mirlitons on a platter. Garnish with chives, cheese and Essence.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup


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