Seafood Stuffed Mirliton with Side Salad

Instructions

1. 1

   Boil the Mirlitons

   • Place the whole mirlitons in a large pot. Add 12 cups of water and 1 tablespoon of salt. Bring to a rolling boil.
   • Cook for 25-30 minutes, or until the mirlitons are tender enough to be easily pierced with a fork.
   • Carefully drain the hot water and allow the mirlitons to cool for about 15 minutes, or until they are safe to handle.
2. 2

   Prepare Mirliton Shells and Pulp

   • Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the 8 mirliton halves.
   • Cut each cooled mirliton in half lengthwise. Use a spoon to scoop out and discard the central seed.
   • Carefully scoop out the pulp, leaving a 1/4-inch thick shell. Finely chop the pulp and set it aside. Squeeze the chopped pulp in a clean kitchen towel to remove excess water for a less watery filling.
3. 3

   Sauté the Aromatics

   • In a large skillet or Dutch oven, melt the butter over medium heat.
   • Add the chopped yellow onion, celery, and green bell pepper (the 'holy trinity'). Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened.
   • Stir in the minced garlic and cook for another minute until fragrant.
4. 4

   Cook the Filling Base

   • Add the chopped mirliton pulp to the skillet with the sautéed vegetables. Cook for 5-7 minutes, stirring and breaking up any large pieces, until much of the moisture has evaporated.
   • Add the chopped shrimp to the skillet and cook for 2-3 minutes, just until they turn pink and opaque. Immediately remove the skillet from the heat to prevent overcooking.
5. 5

   Assemble the Stuffing

   • To the skillet, add 3/4 cup of the plain breadcrumbs, the sliced green onions, chopped parsley, Cajun seasoning, 1 tsp salt, and black pepper.
   • Gently fold everything together until just combined. Finally, gently fold in the lump crabmeat, being careful not to break up the delicate lumps.
   • Taste the stuffing and adjust seasoning if necessary.
6. 6

   Stuff and Bake

   • Arrange the hollowed-out mirliton shells in your prepared baking dish.
   • Generously spoon the seafood stuffing into each shell, mounding it on top.
   • In a small bowl, combine the remaining 1/4 cup of breadcrumbs with the optional grated Parmesan cheese. Sprinkle this mixture evenly over the top of each stuffed mirliton.
   • Bake for 20-25 minutes, until the filling is heated through and the topping is golden brown and crispy.
7. 7

   Serve

   • Let the stuffed mirlitons rest for a few minutes before serving. Garnish with extra fresh parsley if desired. Serve warm.