Spicy Shrimp Stuffed Mirliton

• 3 mirlitons, boiled, cut in half and seeded
• 2 tablespoons olive oil
• 1/2 cup chopped onions
• 1/4 cup chopped bell pepper
• 1/4 cup chopped celery
• 2 teaspoons minced shallots
• 1 teaspoon minced garlic
• 1/2 pound large shrimp, peeled, deveined and each cut into 3 pieces
• 1/2 cup dried fine bread crumbs
• 2 tablespoons finely chopped parsley
• 1/4 cup grated Parmigiano-Reggiano cheese, plus 2 tablespoons for garnish
• Salt and cayenne
• 2 tablespoons chopped chives
• Essence, recipe follows
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

1. Preheat the oven to 350 degrees.
2. Scoop out the pulp of the mirlitons, leaving a 1/4-inch shell.
3. Reserve the pulp.
4. In a saute pan, heat the olive oil.
5. Saute the onions, peppers, celery, and shallots for about 5 minutes, or until they are wilted and golden.
6. Season with salt and cayenne.
7. Add the garlic, shrimp and reserved pulp.
8. Saute the mixture for 5 minutes.
9. Stir in the bread crumbs, cheese, and parsley.
10. Remove from the heat.
11. Fill each mirliton shell with the mixture.
12. Bake for 1 hour.
13. Place the stuffed mirlitons on a platter.
14. Garnish with chives, cheese and Essence.
15. Combine all ingredients thoroughly.
16. Yield: 2/3 cup

mirlitons, olive oil, onions, bell pepper, celery, shallots, garlic, shrimp, bread crumbs, parsley, cheese, salt, chives, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/spicy-shrimp-stuffed-mirliton-recipe.html (may not work)