| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | New Orleans | Vegetable | 8 | Servings |
INGREDIENTS
| 4 | Merlitons | |
| 1/2 | lb | Ham, finely chopped |
| 1 | lb | Shrimp, boiled peeled |
| ground | ||
| 1 | Onion, ground | |
| 2 | Cloves garlic, ground | |
| 2 | Sprigs thyme | |
| 2 | Bay leaves | |
| 1 | T | Parsley, chopped |
| Salt & pepper to taste | ||
| 1/2 | Loaf stale french bread | |
| 1/4 | lb | Butter |
| Pimento strips | ||
| Sprigs of parsley |
INSTRUCTIONS
Wash merlitons well. Parboil until tender. Half; scoop out center and save shells. Mash inner pulp well. Place in a skillet with butter that has been melted. Add ham, shrimp and seasoning (onion, garlic, thyme, bay leaves and chopped parsley); simmer 20 minutes. Soak bread in water and press dry. Add to the above mixture; add salt and pepper. Cook 10 minutes over low flame, stirring constantly. Fill shells with stuffing; sprinkle with bread crumbs and dot with butter. Bake in a 375 degree oven. Serve with a pimento strip and sprig of parsley on top. Serves 8. *May substitute squash for merlitons. CORRINE DUNBAR'S ST. CHARLES AVENUE NEW ORLEANS, LA From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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