Spicy Shrimp Stuffed Mirliton

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

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):

• 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

Combine all ingredients thoroughly.

Yield: 2/3 cup