Ingredients Jump to Instructions ↓

  1. 3 Mirlitons - boiled, halved, and seeded

  2. 2 tablespoons 30ml Olive oil

  3. 1/2 cup 31g / 1.1oz Chopped onions

  4. 1/4 cup 36g / 1 1/3oz Chopped bell pepper

  5. 1/4 cup 27g / 1oz Chopped celery

  6. 2 teaspoons 10ml Minced shallots

  7. 1 teaspoon 5ml Minced garlic

  8. 1/2 lb 227g / 8oz Large shrimp - peeled, deveined, each cut in

  9. 3 pieces 1/2 cup 73g / 2.6oz Dried fine bread crumbs

  10. 2 tablespoons 30ml Finely-chopped parsley

  11. 1/4 cup 36g / 1 1/3oz Grated Parmigiano-Reggiano cheese - plus

  12. 2 tablespoons 30ml Grated Parmigiano-Reggiano cheese - for garnish Salt - to taste Cayenne pepper - to taste

  13. 2 tablespoons 30ml Chopped chives Emeril's Essence - seeNote

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 350 degrees. Scoop out the pulp of the mirlitons, leaving a 1/4-inch shell. Reserve the pulp. In a saute pan, heat the olive oil. Saute the onions, peppers, celery, and shallots for about 5 minutes, or until they are wilted and golden. Season with salt and cayenne. Add the garlic, shrimp and reserved pulp. Saute the mixture for 5 minutes. Stir in the bread crumbs, cheese, and parsley. Remove from the heat. Fill each mirliton shell with the mixture. Bake for 1 hour. Place the stuffed mirlitons on a platter. Garnish with chives, cheese, and Essence. This recipe yields 6 servings.


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