Title: Spicy Shrimp Stuffed Mirliton
Categories: Essnce11
Yield: 6 servings

3 Mirlitons; boiled, halved,
; and seeded
2 tb Olive oil
1/2 c Chopped onions
1/4 c Chopped bell pepper
1/4 c Chopped celery
2 ts Minced shallots
1 ts Minced garlic
1/2 lb Large shrimp; peeled,
-deveined,
; each cut in 3 pieces
1/2 c Dried fine bread crumbs
2 tb Finely-chopped parsley
1/4 c Grated Parmigiano-Reggiano
-cheese; plus
2 tb Grated Parmigiano-Reggiano
-cheese; for garnish
Salt; to taste
Cayenne pepper; to taste
2 tb Chopped chives
Emeril's Essence; see * Note

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.

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. This
recipe yields 6 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2385 broadcast 10-04-1996) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

11-15-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.