This Month's Recipe

Trim the stem end of the mirlitons and place in a large pot of salted water and boil for about 30 minutes. Drain mirlitons and allow them to cool to room temperature. When they have cooled, cut them in half lengthwise and scoop out the seed and discard. Scoop out the pulp with a large spoon, but leave the shells intact (about ½ inch thick). Chop the pulp and set it aside in either a china or stainless steel container.

Sauté the bacon in a heavy pot until it becomes almost crispy. Add the onions, bell pepper, celery, garlic, tomatoes, scallions, and the mirliton pulp. Sauté for 4 or 5 minutes. Add the salt, pepper, thyme, bay leaves, parsley, cayenne and Worcestershire sauce and blend with a spoon. Sauté for an additional 5 minutes or until the vegetable begin to soften. Add the shrimp and cook until they turn pink. Make sure you do not overcook the vegetables. They need to maintain their separate identities for the best results. Remove the bay leaves. Add the breadcrumbs and blend.

Fill the mirliton shells in a mounded fashion and bake in a 350 degree oven for 20 to 30 minutes or until the tops are nicely browned.

Serve with a tossed salad and cornbread muffins.

Serves four.

You can use this as a main course or as a side dish. It can be baked in the shells or in a casserole dish. This is a very popular side dish at Thanksgiving and Christmas here on the coast.

Bon Appetit!