| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Essnce11 |
6 |
servings |
INGREDIENTS
| 3 |
|
Mirlitons; boiled, halved, |
|
|
; and seeded |
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Chopped onions |
| 1/4 |
c |
Chopped bell pepper |
| 1/4 |
c |
Chopped celery |
| 2 |
ts |
Minced shallots |
| 1 |
ts |
Minced garlic |
| 1/2 |
lb |
Large shrimp; peeled, deveined, |
|
|
; each cut in 3 pieces |
| 1/2 |
c |
Dried fine bread crumbs |
| 2 |
tb |
Finely-chopped parsley |
| 1/4 |
c |
Grated Parmigiano-Reggiano cheese; plus |
| 2 |
tb |
Grated Parmigiano-Reggiano cheese; for garnish |
|
|
Salt; to taste |
|
|
Cayenne pepper; to taste |
| 2 |
tb |
Chopped chives |
|
|
Emeril's Essence; see * Note |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Preheat the oven to 350 degrees. Scoop out the pulp of the mirlitons,
leaving a 1/4-inch shell. Reserve the pulp. In a saute pan, heat the olive
oil. Saute the onions, peppers, celery, and shallots for about 5 minutes,
or until they are wilted and golden. Season with salt and cayenne. Add the
garlic, shrimp and reserved pulp. Saute the mixture for 5 minutes. Stir in
the bread crumbs, cheese, and parsley. Remove from the heat. Fill each
mirliton shell with the mixture. Bake for 1 hour. Place the stuffed
mirlitons on a platter. Garnish with chives, cheese, and Essence. This
recipe yields 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2385 broadcast 10-04-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-15-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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