| 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 |
sm |
Onion; ground |
| 2 |
|
Cloves garlic; ground |
| 2 |
|
Sprigs thyme |
| 2 |
|
Bay leaves |
| 1 |
tb |
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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