| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood, Eggs |
French |
Vegetables, Side dish, Seafood |
8 |
Servings |
INGREDIENTS
| 4 |
|
Stalks celery |
| 1 1/4 |
lb |
Peeled shrimp |
| 2 |
lb |
Mirliton pulp |
| 1 1/2 |
lb |
Yellow onions |
| 4 |
|
Cloves garlic |
| 1 |
bn |
Green onions |
| 1/2 |
|
Bell pepper |
| 1 |
c |
Chopped French bread toasted |
| 1 |
|
Egg |
|
|
Cooking oil |
|
|
White pepper |
|
|
Salt |
INSTRUCTIONS
Chop up all seasonings. Put oil in heavy cooking pot and heat. Sautee over
a low heat: celery, green onions, yellow onions, bell pepper, and garlic.
Parboil mirlitons. Peel skin. Process mirliton in blender or food
processor. Add salt and pepper. Add mirliton to cooked seasonings and add
shrimp also. Heat until cooked. Stir in French bread pieces, soaking up all
juices. Stir in 1 well beaten egg. Place in casserole dish. Top with
French bread crumbs and bake in 350 degree oven until bread crumbs are
toasted and food is bubbling. Remove from oven and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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