Shrimp And Mirliton Casserole Food

SHRIMP AND MIRLITON CASSEROLE

Steps:

• 5 pounds (about 8) medium mirlitons (chayotes) 2 pounds medium shrimp, peeled and deveined 4 tablespoons olive oil 1 1/2 tablespoons Emeril's Bayou Blast Essence 2 cups chopped yellow onions 1/2 cup chopped green bell peppers 1 large jalapeno, seeded and minced (about 1/4 cup) 1/2 teaspoon dried thyme 1/4 cup minced garlic 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 cup finely chopped green onions 1/4 cup finely chopped fresh parsley 3 large eggs, lightly beaten 1 cup plus 1 tablespoon dried fine bread crumbs 1 teaspoon Emeril's Kick It Up! Red Pepper Sauce, or other hot sauce 3/4 pound freshly grated American cheese

CAJUN SHRIMP MIRLITON CASSEROLE

Steps:

• Simmer mirlitons in water to cover by 2 inches in an 8-quart pot, partially covered, until very tender, about 1 hour. Drain mirlitons, then halve and peel, discarding pits. Coarsely chop in a food processor.
• Preheat oven to 400°F.
• Cook onions and bell peppers in 6 tablespoons butter in a 6- to 7-quart wide heavy pot over moderately low heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute. Add mirlitons and cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes. (Do not let vegetables brown.) Stir in cracker crumbs, shrimp, cayenne, and salt and pepper to taste and cook, stirring, 1 minute. Spoon into a shallow 3-quart baking dish and sprinkle with bread crumbs. Dot with remaining 2 tablespoons butter and bake in upper third of oven until crumbs are just golden, 12 to 15 minutes.

MIRLITON, ANDOUILLE AND SHRIMP DRESSING

Steps:

• Bring about a gallon of water, with 3 tablespoons of salt, to boil in a large pot. Add mirlitons and cook covered for 30 minutes. When tender, remove to a bowl of ice water. Once cooled, peel, then cut each in half and remove seed. Cut into medium dice and reserve.
• Heat oven to 350 degrees. Melt butter over medium heat in a large Dutch oven. Add onions, peppers, celery, bay leaves, salt, pepper, and Creole seasoning. Cook for 25 minutes, until vegetables are soft, and butter browns slightly.
• Meanwhile, tear up baguette and grind in food processor with metal blade attachment.
• Add shrimp to vegetables. When shrimp begin to take on color, add ground bread. Cook for 5 minutes, stirring constantly, to fully incorporate bread and let it absorb liquid. Remove from heat and add mirlitons, sausage, stock, green onions, and cheese. Stir well and adjust seasoning. Transfer to 9-inch-by-12-inch casserole and top with panko. Bake until warm and crusty, about 30 minutes.

SHRIMP AND MIRLITON DRESSING

Steps:

• Chop onions, celery, and garlic fine. A food processor can be used.
• Melt butter in a large saute pan until it stops foaming.
• Add the vegetables and saute until softened (5-8 minutes).

MIRLITON

Steps:

• Bring a large pot of water to a boil. Add mirliton, and boil until tender, about 45 minutes. Drain, cool, and peel. Cut in half, remove seeds, and cut into cubes.
• When the mirliton are almost done, bring another pot of water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain shrimp, reserving the water for later. Preheat the oven to 250 degrees F (120 degrees C).
• Heat olive oil in a large skillet over medium-high heat. Fry onion and garlic in the oil until soft. Transfer to a 9x13 inch baking dish. Add the shrimp, ham, and cubed mirliton. Beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. Mix in the bread crumbs, parsley, thyme, salt and pepper until evenly blended. If it seems a little dry, add a little more water from the shrimp. You have the choice to freeze, refrigerate, or bake at this point. Sprinkle some more breadcrumbs on top if desired.
• Bake for 1 hour and 30 minutes in the preheated oven, or until golden brown on top.

SHRIMP STUFFED MIRLITONS (NOLA CUISINE)

Steps:

• Cut the Mirlitons in half lengthwise, remove the seeds.
• Bring a large pot of water to a boil, season with salt as you would pasta water. Add a few Bay leaves and a bundle of fresh Thyme. When the water comes to a boil add the mirliton halves, and simmer for 45 minutes, or until tender. Cool.
• When the mirlitons are cool scoop out most of the pulp, leaving a shell about 1/2 inch thick. Dry the shells by patting with a paper towel. Reserve 1/2 of the the pulp and drain on paper towels, as they hold a lot of water. When dry, chop.
• In a large cast iron skillet melt the unsalted butter over medium heat, when hot add the andouille. Cook stirring often until slightly browned.
• Add the onion, celery and bell pepper and the creole seasoning, cook for 8- 10 minutes stirring often until the onions start to carmelize and the vegetables are soft.
• Add the garlic, Mirliton flesh and Thyme, cook for 2 minutes more.
• Add the shrimp and green onions and cook until the shrimp turn pink.
• Add 1/2 Cup water (or Shrimp Stock if you have any on hand) and 1 Cup of the bread crumbs. Stir until the mixture comes together. More bread crumbs or water may be needed. The mixture should be thick, yet moist, and it should hold together. Season to taste with salt, pepper and cayenne.
• In a small bowl, combine the ingredients for the topping.
• Divide the stuffing amongst the 4 mirliton shells and cover with the topping. Place into a 350 degrees oven until hot and the topping is golden brown. Serve immediately.