Stuffed Mirlitons

• 4 large mirlitons
• 1 pound unpeeled, medium-size fresh shrimp
• 1 large onion, chopped
• 1 cup chopped celery
• 1 cup chopped red bell pepper
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 1 1/4 cups Italian-seasoned breadcrumbs, divided
• 1 1/4 cups refrigerated shredded Parmesan cheese, divided
• 1 tablespoon dry white wine
• 1 teaspoon hot sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Garnish: fresh chives

1. Bring mirlitons and water to cover to a boil in a large saucepan; boil 20 minutes or until tender. Drain and cool. Cut in half lengthwise; remove and discard seeds. Scoop out pulp, leaving a 1/2-inch shell; chop pulp, and set shells aside.
2. Peel shrimp, and remove veins, if desired.
3. Saute shrimp, onion, and next 3 ingredients in hot oil 4 to 5 minutes or until shrimp turn pink; remove from heat. Stir in mirliton pulp, 1 cup breadcrumbs, 1 cup Parmesan cheese, and next 4 ingredients; stuff evenly into mirliton shells. Sprinkle evenly with remaining 1/4 cup breadcrumbs and remaining 1/4 cup cheese. Place in a lightly greased 13- x 9-inch baking dish.
4. Bake at 350u0b0 for 30 minutes. Garnish, if desired.

mirlitons, shrimp, onion, celery, red bell pepper, garlic, olive oil, italianseasoned breadcrumbs, parmesan cheese, white wine, hot sauce, salt, pepper, fresh chives

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