Shrimp-And-Ham Stuffed Mirlitons

• 4 large mirlitons
• 1 pound unpeeled, medium shrimp
• 1/3 cup minced onion
• 1/4 cup chopped fresh parsley
• 4 green onions, chopped
• 3 garlic cloves, minced
• 2 tablespoons bacon drippings
• 8 ounces cooked ham, coarsely chopped
• 1 1/4 cups soft breadcrumbs, divided
• 1 tablespoon Creole seasoning
• 1 large egg, lightly beaten
• 2 tablespoons butter, melted

1. Bring mirlitons and water to cover to a boil in a Dutch oven; boil 25 to 30 minutes or until tender.
2. Peel shrimp, and devein, if desired. Set shrimp aside.
3. Drain and cool mirlitons. Cut in half lengthwise; remove seeds, and discard. Scoop out pulp, leaving 1/2-inch-thick shells; chop pulp.
4. Saute onion and next 3 ingredients in hot bacon drippings 3 minutes. Add shrimp and ham; cook, stirring constantly, 3 to 5 minutes or until shrimp turn pink. Stir in mirliton pulp, 3/4 cup breadcrumbs, and Creole seasoning; cook, stirring occasionally, 5 minutes. Let cool slightly; stir in egg. Stuff mirliton mixture evenly into mirliton shells.
5. Stir together remaining 1/2 cup breadcrumbs and butter. Sprinkle evenly over stuffed mirlitons. Place in a lightly greased 13- x 9-inch baking dish.
6. Bake at 375u0b0 for 15 to 20 minutes or until lightly browned.
7. Note: Unbaked mirliton mixture may be spooned into a lightly greased 11- x 7-inch baking dish (discard mirliton shells), and then baked as directed.

mirlitons, shrimp, onion, parsley, green onions, garlic, bacon, ham, breadcrumbs, creole seasoning, egg, butter

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