Stuffed Mirlitons with Shrimp

Ingredients

Equipment Needed

• •Large stockpot for parboiling
• •12-inch skillet
• •9x13 inch baking dish
• •Large spoon for hollowing mirlitons

Instructions

1. 1

   Parboil the mirlitons

   Place whole mirlitons in a large pot and cover with cold, salted water by two inches. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 35 to 45 minutes until a fork slides into the thickest part with gentle resistance. They should be tender but not mushy. You're going to bake them later, so leave a little firmness.

   Mirlitons vary in size. Test the smallest one first. If it's done, the larger ones need more time. Pull each one as it reaches the right tenderness.
2. 2

   Cool and hollow the shells

   Drain mirlitons and let them cool until you can handle them comfortably, about 15 minutes. Cut each one in half lengthwise through the stem. Scoop out the soft center seed and discard it. Using a spoon, carefully hollow out the flesh, leaving a quarter inch wall to hold the shell's shape. Chop the scooped flesh finely and set aside. You should have about 3 cups of chopped mirliton.

3. 3

   Season and sear the shrimp

   Season shrimp with 1 teaspoon of the Creole seasoning, tossing to coat evenly. This is where flavor building starts. Melt 1 tablespoon butter in a large skillet over medium-high heat. When the butter foams and the foam subsides, add shrimp in a single layer. Cook for 1 minute per side until just pink and slightly curled. They'll finish cooking in the oven, so pull them early. Transfer to a cutting board and chop roughly into bite-sized pieces.

   Don't crowd the pan or your shrimp will steam instead of sear. Work in batches if needed. That browning builds flavor you can't get any other way.
4. 4

   Cook the holy trinity

   Add 2 tablespoons butter to the same skillet over medium heat. Add onion, celery, and bell pepper. Season with the remaining teaspoon of Creole seasoning, the cayenne, thyme, black pepper, and salt. Cook, stirring occasionally, for 8 to 10 minutes until the onions turn translucent and sweet. You'll smell the vegetables release their perfume. Add garlic and cook 1 minute more until fragrant.

5. 5

   Build the filling

   Add the chopped mirliton flesh to the skillet. Stir to combine with the trinity. The mirliton will release moisture as it cooks. Let it simmer for 5 to 7 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture thickens. Pour in the seafood stock and cook another 3 minutes until absorbed. Remove from heat.

   Taste, taste, taste. This is where you adjust seasoning. The filling should be well-seasoned before the shrimp go in.
6. 6

   Combine filling ingredients

   Fold in the chopped shrimp, half the breadcrumbs, 2 tablespoons of parsley, and half the green onions. Mix gently until everything is distributed evenly. The mixture should be moist but hold together when pressed. If it seems dry, add a splash more stock. If too wet, add a few more breadcrumbs.

7. 7

   Stuff the mirliton shells

   Preheat your oven to 375°F. Arrange the hollowed mirliton shells in a baking dish large enough to hold them snugly. Divide the filling among the shells, mounding it generously. The filling should rise above the shell's edge. Press gently to compact. These are supposed to be abundant, not precious.

8. 8

   Make the breadcrumb topping

   Melt the remaining tablespoon of butter. In a small bowl, toss the remaining breadcrumbs with the melted butter, Parmesan, remaining parsley, and remaining green onions. This buttery, herbed crust is what makes people ask for the recipe. Sprinkle evenly over each stuffed mirliton.

9. 9

   Bake until golden

   Bake uncovered for 25 to 30 minutes until the topping turns deep golden brown and you can see the filling bubbling at the edges. The shells should be completely tender when pierced with a knife. Let rest 5 minutes before serving. This allows the filling to set so it doesn't spill out when you cut in.

   If the topping browns before the filling heats through, tent loosely with foil and continue baking. Don't compromise on that golden crust.

Chef Tips

• •If you can't find mirlitons at your regular grocery, check Latin markets where they're sold as chayote. Asian markets carry them too. The flavor is identical, just a different name.
• •Save your shrimp shells and simmer them with water, a bay leaf, and some celery scraps for 20 minutes. Strain that, and you've got homemade shrimp stock that takes this dish from good to extraordinary.
• •For a richer filling, add 4 ounces of lump crabmeat when you fold in the shrimp. That's how we do it at Lagniappe for special occasions.
• •The cayenne is a starting point. Taste your filling before stuffing and adjust. Heat should awaken your palate, not burn it. Start mild, build up.

Advance Preparation

• •Mirlitons can be parboiled and hollowed up to 1 day ahead. Store shells and chopped flesh separately, covered, in the refrigerator.
• •Complete stuffed mirlitons can be assembled up to 8 hours before baking. Cover tightly and refrigerate. Add 5 to 10 minutes to baking time if starting cold.
• •Leftover stuffed mirlitons reheat beautifully. Cover with foil and warm at 350°F for 15 to 20 minutes until heated through.

Frequently Asked Questions

Nutrition Information

1 serving (about 330g)