->Stuffed Mirlitons <-

4 large mirlitons (may substitute squash)

1 cup onion

1 tsp minced garlic

1/2 cup chopped celery

3 Tbsp shortening

3/4 lb fresh, gulf shrimp

1/2 cup grated sharp cheese

1/4 cup buttered bread crumbs

1/2 tsp thyme

1/4 tsp red pepper

1 tsp salt

Parboil mirlitons until tender. Cut in half and scoop out meat.

Cut into 1/2-inch pieces. Set aside mirliton shells and meat.

Saute onion, garlic, thyme and pepper in a heavy skillet over medium

heat until transparent. Do not brown. Add celery and cook until

tender. Add shrimp and saute for 2 minutes until shrimp have just

turned pink. If shrimp are large, cut into 1 inch pieces. Add

mirlitons and salt, mix with shrimp, cheese and mixture in skillet.

Fill shells, cover with additional cheese and bread crumbs and bake

20 minutes at

350 degrees until crumbs are browned.