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mirliton dressing
Didn't really know where to put this, but since the subject of mirlitons came up in the general forum, I thought I'd post this somewhere!!
4 mirlitons
1 onion, chopped
[font=Arial, Helvetica, sans-serif]1 bunch green onions, chopped [/font]
[font=Arial, Helvetica, sans-serif]4-5 toes garlic, minced [/font]
[font=Arial, Helvetica, sans-serif]1/2 cup chopped parsley [/font]
[font=Arial, Helvetica, sans-serif]1/2 cup celery, and green pepper [/font]
[font=Arial, Helvetica, sans-serif]olive oil [/font]
[font=Arial, Helvetica, sans-serif]1 cup Progresso Italian bread crumbs[/font]
[font=Arial, Helvetica, sans-serif]1 cup freshly grated Romano cheese[/font]
[font=Arial, Helvetica, sans-serif]1 lb. of fresh shrimp, peeled and cut into pieces [/font]
[font=Arial, Helvetica, sans-serif]2 tsp oregano, 4 tsp thyme, salt, pepper to taste and about 2-3 bay leaves[/font]
Set aside. [/font][font=Arial, Helvetica, sans-serif]Reserve boiling liquid [/font]
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[font=Arial, Helvetica, sans-serif]Place in a greased casserole dish.[/font]
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Didn't really know where to put this, but since the subject of mirlitons came up in the general forum, I thought I'd post this somewhere!!
4 mirlitons
1 onion, chopped
[font=Arial, Helvetica, sans-serif]1 bunch green onions, chopped [/font]
[font=Arial, Helvetica, sans-serif]4-5 toes garlic, minced [/font]
[font=Arial, Helvetica, sans-serif]1/2 cup chopped parsley [/font]
[font=Arial, Helvetica, sans-serif]1/2 cup celery, and green pepper [/font]
[font=Arial, Helvetica, sans-serif]olive oil [/font]
[font=Arial, Helvetica, sans-serif]1 cup Progresso Italian bread crumbs[/font]
[font=Arial, Helvetica, sans-serif]1 cup freshly grated Romano cheese[/font]
[font=Arial, Helvetica, sans-serif]1 lb. of fresh shrimp, peeled and cut into pieces [/font]
[font=Arial, Helvetica, sans-serif]2 tsp oregano, 4 tsp thyme, salt, pepper to taste and about 2-3 bay leaves[/font]
[font=Arial, Helvetica, sans-serif]Boil mirlitons whole until tender...but not mushy. [/font]
[font=Arial, Helvetica, sans-serif]Peel, if necessary; remove seed in center and cut into cubes.
Set aside. [/font][font=Arial, Helvetica, sans-serif]Reserve boiling liquid [/font]
[font=Arial, Helvetica, sans-serif]In a large pan, saute vegetables in oil or margarine until limp; add shrimp. [/font]
[font=Arial, Helvetica, sans-serif]Cook until shrimp are pink -- about one minute [/font]
[font=Arial, Helvetica, sans-serif]Add chopped mirlitons with oregano, thympe, salt, pepper, and bay leaves. [/font]
[font=Arial, Helvetica, sans-serif]Add breada crumbs (about 3/4 cup). [/font]
[font=Arial, Helvetica, sans-serif]Add 3/4 cup grated Romano cheese. Stir well. [/font]
[font=Arial, Helvetica, sans-serif]Add liquid from boiling mirlitons to loosen.
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[font=Arial, Helvetica, sans-serif]Place in a greased casserole dish.[/font]
[font=Arial, Helvetica, sans-serif]Sprinkle with 1/4 cup bread crumbs, then 1/4 cup grated cheese. [/font]
[font=Arial, Helvetica, sans-serif]Dot with piecs of margarine. [/font]
[font=Arial, Helvetica, sans-serif]Bake at 375 until bubbly. [/font]
[font=Arial, Helvetica, sans-serif]Brown top under broiler.
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