Shrimp Melaton Recipe. Cut merlitons in half lengthwise and remove seed; Add ham, creole seasoning, salt, and black pepper.
Shrimp Stuffed Mirliton by Hank Groover at from www.thedailymeal.com
Boil in salted water until almost tender, about 30 minutes. Cut them in half, peel, remove the large seed, and coarsely chop the flesh. Cook, tossing often, until bright pink and firm, about 2 minutes.
Set Aside The Pulp And Shells.
Add vegetable magic, cajun seasoning, marjoram and parsley. Add wet bread, salt and pepper to taste and tabasco sauce. Take a teaspoon and scoop out the.
Add Shrimp, And Cook For About 5 Minutes, Until Pink.
Drain shrimp, reserving the water for later. After most of liquid has evaporated, remove from heat and season with salt, pepper, hot sauce and parsley. Cook over medium heat until dressing browns a little.
Take The Mirlitons And Cut In Half Lengthwise.
Add shrimp, and cook for about 5 minutes, until pink. Boil in salted water until almost tender, about 30 minutes. Sauté butter and shallots in pan.
Add The Shrimp, Ham, And Cubed Mirliton.
Cut merlitons in half lengthwise and remove seed; Transfer to a 9x13 inch baking dish. Add the shrimp, ham, and cubed mirliton.
Preheat The Oven To 250 Degrees F (120 Degrees C).
Allow to sit for 30 minutes before serving. Drain excess liquid from mash. Season with salt and pepper.
