Issue Date: February, 2010
Serves: Serves 2
Pairings:
Courtesy of:

Courtesy of Broussard’s Restaurant

Ingredients:

Shrimp and Crabmeat Stuffing

• 2 oz. Butter
• 1 Shallot Chopped
• 1 Teaspoon Chopped Dill
• ½ Cup Whipping Cream
• 4 oz. Peeled Shrimp
• 4 oz. Lump Crabmeat
• ¼ Cup White Wine

Instructions:

Split 1 mirliton in half. Remove stone and boil in salt water until tender. Cool, then remove inside and save to mix with shrimp and crabmeat stuffing.

Saute butter and shallots in pan. Add cream, reduce ½.  Add wine and dill.  Fold shrimp and crabmeat in sauce. Cook 5-10 minutes, depending on size of shrimp. Season with salt and pepper.  Scoop in mirliton. Sprinkle tops with bread crumbs and 1 pat of butter. Then bake in 350 degree oven until hot and serve with wild rice and a marinara sauce.