Ma Ma's Mirliton, Shrimp and Crabmeat Casserole

Ingredients

  • ½ pound lump crabmeat, picked over for shells and cartilage
  • ½ pound lump crabmeat, picked over for shells and cartilage
  • 1 teaspoon unsalted butter
  • 7 pounds mirliton, peeled and cut into 1-inch thick slices or 1 (7 pound green pumpkin) *see note
  • ¼ cup vegetable oil
  • 1¼ cups finely chopped yellow onions
  • 1/3 cup finely chopped garlic
  • + 17 more ingredients
    • 2 ½ teaspoons salt
    • 2 teaspoons freshly ground black pepper
    • 2 pounds shrimp, peeled and deveined
    • ¼ cup finely chopped green onions
    • ¼ cup finely chopped fresh parsley
    • 1 pound Gruyere, or mozzarella, finely grated
    • 1 teaspoon unsalted butter
    • 7 pounds mirliton, peeled and cut into 1-inch thick slices or 1 (7 pound green pumpkin) *see note
    • ¼ cup vegetable oil
    • 1¼ cups finely chopped yellow onions
    • 1/3 cup finely chopped garlic
    • 2 ½ teaspoons salt
    • 2 teaspoons freshly ground black pepper
    • 2 pounds shrimp, peeled and deveined
    • ¼ cup finely chopped green onions
    • ¼ cup finely chopped fresh parsley
    • 1 pound Gruyere, or mozzarella, finely grated

1. 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 pum...

View full recipe at SpringPad

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