Stuffed Mirlitons

• 1 pound unpeeled, medium-size fresh shrimp
• 4 large mirlitons
• 1/3 cup minced onion
• 4 green onions, chopped
• 3 garlic cloves, minced
• 2 tablespoons bacon drippings
• 8 ounces sliced cooked ham, cut into thin strips
• 3/4 cup soft breadcrumbs, divided
• 1 tablespoon Creole seasoning
• 1/4 cup shredded Parmesan cheese

1. Peel shrimp, and devein, if desired. Set aside.
2. Bring mirlitons and water to cover to a boil in a Dutch oven; boil 45 to 50 minutes. Drain and cool. Cut in half lengthwise; remove seeds, and discard. Scoop out pulp, leaving 1/2-inch-thick shells; chop pulp, and set shells aside.
3. Saute onions and garlic in hot bacon drippings 5 minutes. Add shrimp and ham; cook, stirring constantly, 3 to 5 minutes or until shrimp turn pink. Stir in mirliton pulp, 1/2 cup breadcrumbs, and Creole seasoning; cook, stirring occasionally, 5 minutes. Stuff mixture evenly into mirliton shells.
4. Sprinkle with remaining 1/4 cup breadcrumbs and cheese. Place in a lightly greased 13- x 9-inch baking dish.
5. Bake at 375u0b0 for 15 to 20 minutes.

shrimp, mirlitons, onion, green onions, garlic, bacon, ham, breadcrumbs, creole seasoning, parmesan cheese

Taken from www.myrecipes.com/recipe/stuffed-mirlitons-0 (may not work)