1 hour

Shrimp-Stuffed Mirliton


3 mirlitons, sliced lengthwise
1 cup shrimp, peeled and deveined
1 stick butter
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped bell pepper
1/2 cup sliced green onions
1/4 cup diced garlic
1 cup chicken stock
salt and pepper to taste
1/4 cup parsley
1-1/2 cup seasoned Italian bread crumbs
6 pats butter


Preheat oven to 375 degrees F.

Boil mirlitons in lightly salted water until meat is tender enough to scoop from the shells. Once tender, remove and cool under tap water. Using a metal spoon, remove seeds from the center of the mirlitons and gently scoop all meat out of the shells. Reserve meat and save shells for stuffing later.

In a four-quart pot, melt butter over medium heat. Saute onions, celery, bell pepper, green onions, and garlic. Cook approximately 15 minutes or until vegetables are wilted. Add chicken stock to mixture if it becomes too dry during cooking.

Add mirlitons and shrimp. Continue cooking approximately 30 minutes.

Remove from heat and add parsley. Season to taste with salt and pepper. Sprinkle in bread crumbs to absorb any excess liquid.

Stuff mirliton mixture into shells. Place stuffed mirlitons on a baking pan and top with bread crumbs and a pat of butter. Bake until bread crumbs turn a golden brown.

By: Cajun Dictionary – M « Cajun Daughters Array on June 20, 2011
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[…] Mirliton (MEL-e-taun) – Another name for vegetable pear or chayote squash.  A popular Cajun vegetable that is often stuffed with shrimp or other meat or seafood dressing or made into a seafood or meat casserole.  Recipe:  Shrimp Stuffed Mirliton […]

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