Stuffed Mirliton

• 3 mirlitons
• 8 tablespoons (1 stick) unsalted butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1/2 cup chopped red bell pepper
• 1/2 cup sliced green onions, white and green parts
• 1/2 cup diced ham
• 4 garlic cloves, minced
• 1 cup chicken broth
• 1 cup fresh or frozen peeled salad shrimp
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper
• 1 1/2 cups plain dried bread crumbs

1. Heat the oven to 375 F.
2. In a large pot, boil the mirlitons in lightly salted water until the flesh is tender, about 6 minutes.
3. Remove from the pot and cool under running tap water.
4. Halve them and, using a metal spoon, remove the seeds and discard.
5. Gently scoop all of the flesh out of the shells.
6. Set the flesh and shells aside.
7. In a medium saucepan set over medium-low heat, melt 6 tablespoons of the butter.
8. Add the onion, celery, bell pepper, green onions, ham, and garlic.
9. Cook, stirring, for about 10 minutes or until the vegetables are wilted.
10. Add a little of the chicken broth if the mixture becomes too dry.
11. Add the mirliton flesh and cook for 20 minutes.
12. Add the shrimp and parsley and cook for 5 minutes.
13. Remove from the heat and season with salt and pepper.
14. Sprinkle in 1 cup of the bread crumbs.
15. Mound the stuffing mixture into the mirliton shells.
16. Put the halves in a baking dish and top with the remaining 1/2 cup bread crumbs.
17. Dot with the remaining 2 tablespoons butter and pour the remaining broth in the baking dish.
18. Bake for 8 to 10 minutes, until the crumbs are golden brown.

mirlitons, butter, onion, celery, red bell pepper, green onions, ham, garlic, chicken broth, salad shrimp, parsley, salt, bread crumbs

Taken from www.epicurious.com/recipes/food/views/stuffed-mirliton-378022 (may not work)