Shrimp Stuffed Mirliton

• 4 mirlitons
• 1 teaspoon Cajun seasoning
• 1 stick butter
• 1/2 cup chopped green onion
• 3 stalks celery, chopped
• 1/2 cup chopped yellow onion
• 1 green bell pepper, seeded and chopped
• 1/4 pound shrimp, peeled, tailed, deveined and chopped
• 1/2 cup bread crumbs
• Salt and freshly ground black pepper

1. Preheat oven to 350 degrees F.
2. Bring a large pot of water to a boil over high heat and add about a 1/2 teaspoon of Cajun seasoning.
3. Add the mirliton, lower the heat and cook for 30 to 45 minutes until it is the consistency of a soft potato.
4. Drain mirliton.
5. Put a knife in the crease, cut the mirliton in half lengthwise.
6. Scoop out the pulp, leaving at least 1/4-inch all around.
7. Set pulp aside.
8. Turn upside down to let them mirliton drain.
9. In skillet over medium heat melt butter and add chopped vegetables until soft; about 5 to 10 minutes.
10. Chop the mirliton pulp and add to skillet.
11. Add remaining 1/2 teaspoon of Cajun seasoning and the shrimp and stir to combine.
12. Stir in the bread crumbs and season with salt and pepper, to taste.
13. Place mirliton halves into a casserole dish.
14. Scoop shrimp mixture into mirliton shells and bake for 30 minutes.

mirlitons, cajun seasoning, butter, green onion, stalks celery, yellow onion, green bell pepper, shrimp, bread crumbs, salt

Taken from www.foodnetwork.com/recipes/paula-deen/shrimp-stuffed-mirliton-recipe.html (may not work)