Stuffed Mirliton with Wild Louisiana Shrimp
Issue date:
July, 2008 Courtesy of Broussard’s Restaurant
Servings:
Serves 2 - 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
Recipe photo:
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.
Sauté 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.
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