here's two recipes
Mirliton & Shrimp Casserole
INGREDIENTS:
4 medium mirlitons
2 tbsps crab boil (liquid)
4 tbsps margarine
1 cup green onions, chopped
1 large onion, chopped finely
½ cup parsley, chopped
1 pound shrimp, peeled and deveined
garlic salt to taste
salt to taste
pepper to taste
½ cup bread crumbs
METHOD:
Boil mirlitons until tender in salty water to which 2 tbsps of crab boil
were added. Peel and cube the pulp. Sauté green onions, onions and
parsley in margarine. Add shrimp and cook 10 minutes. Add mirliton,
garlic salt, salt and pepper to taste and mix well. Pour into 9x13-inch
casserole, sprinkle with bread crumbs and bake 30 minutes at 350
degrees F.
not sure I would add the green pumpkin
Mirliton, Shrimp and Crabmeat Casserole
Ingredients
1 teaspoon unsalted butter
7 pounds mirliton, peeled and cut into 1-inch thick slices or 1 (7 pound green pumpkin) *see note
1/4 cup vegetable oil
11/4 cups finely chopped yellow onions
1/3 cup finely chopped garlic
2 1/2 teaspoons salt
2 teaspoons freshly ground black pepper
2 pounds shrimp, peeled and deveined
1/2 pound lump crabmeat, picked over for shells and cartilage
1/4 cup finely chopped green onions
1/4 cup finely chopped fresh parsley
1 pound Gruyere, or mozzarella, finely grated
*Cooks note: any type of bland squash can be substituted for the mirliton or green pumpkin in this recipe (merlitons, yellow squash,
or zucchini) Long green Italian squashes would work great too. Regular pumpkins can also be used (not the kind for pie, but the
big, bland ones more often used for Jack o'lanterns). Butternut or acorn squash does not work with this recipe. The original recipe
uses 1 (7 pound) green pumpkin.
Directions
Place the mirlitons in a large pot and add enough water to come 1-inch up the sides of the pot. Cover and bring to a boil. Continue to
cook over medium-high heat until the mirliton is very tender, about 40 to 45 minutes. Strain in a large colander. Using the back of the
spoon, press on the pumpkin to release as much liquid as possible. Discard any liquid.
In a large pot, heat the oil over medium-high heat. Add the onion, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook,
stirring, for 1 minute. Add the mirliton, salt, and pepper, and stir to combine. Cook over medium-high heat, stirring frequently, until the
mirliton is very thick and most of the liquid has evaporated, about 30 to 40 minutes. (Be careful near the end of the cooking time that the
mirliton does not burn on the bottom of the pot.)
Preheat the oven broiler.
Add the shrimp, crabmeat, green onions, and parsley to the pumpkin mixture and gently stir to combine. Taste and adjust seasoning as
necessary. Transfer hot pumpkin mixture to the prepared dish and spread the grated cheese evenly over the top. Broil until the cheese
is bubbly and lightly browned, about 5 minutes. Serve immediately.
*Cooks note: any type of bland squash can be substituted for the mirliton or green pumpkin in this recipe (merlitons, yellow squash,
or zucchini) Long green Italian squashes would work great too. Regular pumpkins can also be used (not the kind for pie, but the
big, bland ones more often used for Jack o'lanterns). Butternut or acorn squash does not work with this recipe. The original recipe
uses 1 (7 pound) green pumpkin.
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