Shrimp-Stuffed Mirlitons
- 2 medium-large mirlitons (about 1½ pounds), scrubbed but not peeled
- 3 tablespoons butter
- 6 large scallions, trimmed and thinly sliced (include some green tops)
- 1 small celery rib, trimmed and finely diced
- 8 ounces shelled and deveined cooked shrimp, coarsely chopped
- 2 tablespoons finely chopped Italian parsley
- ¾ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ¼ teaspoon hot red pepper sauce, or to taste
- ¾ cup moderately fine soft bread crumbs tossed with 1 tablespoon melted butter
- ½ cup coarsely shredded mild Cheddar cheese
Instructions:
Southerners love stuffing vegetables and what better than these pale green, pear-shaped relatives of summer squash?
- Place the mirlitons in a large, heavy saucepan, add just enough cold water to cover them, and bring to a boil over high heat. Adjust the heat so the water bubbles gently, set the lid on askew, and cook for 50 to 60 minutes or until a fork will pierce the mirlitons easily.
- Meanwhile, melt 2 tablespoons of the butter in a medium-size heavy skillet over moderately high heat, add the scallions and celery, and cook, stirring often, for 4 to 5 minutes or until golden. Add the remaining tablespoon of butter and when it melts, add the shrimp, parsley, salt, black pepper, and red pepper sauce, and cook and stir for 2 to 3 minutes. Set off the heat and reserve.
- Preheat the oven to 350° F. Drain the mirlitons well, and when cool enough to handle, halve lengthwise. Using a tablespoon, remove the seeds, then scoop out the flesh, leaving shells about 3/8 inch thick. Mash or purée the mirliton flesh and stir into the shrimp mixture. Next mix in ½ cup of the buttered bread crumbs, then the cheese. Taste for salt, black pepper, and red pepper sauce and adjust as needed.
- Mound the shrimp mixture in the mirliton shells, dividing the total amount evenly. Top with the remaining ¼ cup buttered crumbs, again dividing evenly. Place the stuffed mirlitons, not touching, in an ungreased 13 × 9 × 2-inch baking pan.
- Slide onto the middle oven shelf and bake uncovered for 25 to 30 minutes or until lightly browned.
- Serve at once as the main course of a light lunch or supper.