Time to head to the Gulf for some fresh shrimp. There are so many ways to prepare them. Here's two more this week.
8 large mirlitons
1 teaspoon kosher salt
1/3 cup plus 1 tablespoon butte, divided
1 cup finely diced sweet onion
3/4 cup finely diced red bell pepper
1/2 cup finely diced celery
12 ounces medium fresh shrimp, peeled, deveined, and chopped
4 tablespoons chopped fresh parsley, divided
2 tablespoons chopped fresh thyme, divided
1 tablespoon Creole seasoning
5 cloves garlic, minced
1 cup seasoned breadcrumbs, divided
in a large Dutch oven, bring mirlitons, salt, and enough water to cover to a boil over medium-high heat; cook until tender, about 35 minutes. Remove mirlitons, and let cool enough to handle.
Place a wire rack on a rimmed baking sheet.
Halve mirlitons lengthwise, discarding seeds. Gently scoop mirliton flesh, leaving a 1/2-inch border around edges, and place flesh in a medium bowl. Using a potato masher, mash flesh until mostly smooth. Strain mashed flesh through a fine-mesh sieve. Place shells unside down on prepared dish.
Preheat oven to 300℉.
In a lagre skillet, melt 1/3 cup butter over medium heat. Add onion, bell pepper, and celery, cook, stirring occasionally, until vegetables are tender, about 3 minutes. Add shrimp. 3 tablespoons parsley, 1 tablespoon thyme, Creole seasoning, and garlic. Cook, stirring frequently, until shrimp are pink and firm, about 7 minutes. Gently fold in mirliton flesh and 3/4 cup breadcrumbs. Remove from heat.
In a small microwav-safe bowl, place remiining 1 tablespoon butter. Heat on high until melted. Add remaining 1/4 cup breadcrumbs, remaining 1 tablespoo parsley, and remaining 1 tablespoon thyme, stirring well to combine.
Place mirliton shells on a large rimmed baking sheet, and gently fill each shell with about 1/3 cup shrimp mixture. Tope with breadcrumb mixture.
Bake until breadcrumb mixture is golden brown, about 15 minutes. Serve Warm.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
Commentaires