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What You Need:
(To Serve: 8)
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4 eight-ounce mirliton squash (see Glossary)
½ pound uncooked shrimp
½ pound lean cooked smoked ham, coarsely chopped
1 medium-sized onion, peeled and coarsely chopped
2 medium-sized garlic cloves, peeled and coarsely chopped
¼ cup finely chopped fresh parsley, preferably the flat-leaf Italian variety
¼ teaspoon ground thyme
½ teaspoon ground hot red pepper (cayenne)
½ teaspoon salt
1 tablespoon butter, softened, plus 11 tablespoons butter, cut into ½-inch bits
1 cup soft fresh crumbs made from French- or Italian-type white bread, pulverized in a blender or finely shredded with a fork
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Translate this recipe:
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| How To Cook: |
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1. Drop the mirlitons into enough boiling water to immerse them completely. Cook briskly, uncovered, for about 45 minutes, or until they show no resistance when pierced with the point of a small sharp knife.
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2. Meanwhile, shell the shrimp. Devein them by making a shallow incision down their backs with a small sharp knife and lifting out the intestinal vein with the point of the knife.
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3. Wash the shrimp briefly in a colander set under cold running water, then drop them into enough boiling salted water to covert hem completely. Cook briskly, uncovered, for 3 to 5 minutes, or until the shrimp are pink and firm to the touch.
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4. Drain the shrimp and pat them completely dry with fresh towels. Put the shrimp, ham, onion and garlic through the medium blade of a food grinder, stir in the parsley, thyme, red pepper and salt, and set aside.
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5. Preheat the oven to 375°. With a pastry brush, spread the tablespoon of softened butter over the bottom and sides of a shallow baking dish large enough to hold the squash snugly in one layer.
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6. Drain the mirlitons and, when they are cool enough to handle, cut them length wise into halves. Remove the seeds, and hollow out each half with a spoon to make boat like shells about ¼ inch thick.
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7. Invert the shells on paper towels to drain. Puree the pulp through a food mill set over a bowl or drop the pulp into a bowl and, with the back of a fork, mash it to a puree.
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8. Transfer the pulp to a heavy ungreased 12-inch skillet. and, stirring constantly, cook over moderate heat until all of the liquid in the pan evaporates. Add 8 tablespoons of the butter bits to the puree and, when it melts, stir in the ground shrimp mixture. Taste for seasoning.
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9. Spoon the shrimp-and-squash stuffing into the reserved mirliton shells, dividing it equally among them and mounding the tops slightly.
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10. Sprinkle the bread crumbs and the remaining 3 tablespoons of butter bits over the mirlitons. Arrange the shells in the buttered dish and bake in the middle of the oven for 30 minutes, or until the tops are brown. Serve at once.
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