Chef John Folse's Mama Burns' Mirliton and Shrimp Casserole - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Mama Burns' Mirliton and Shrimp Casserole

Prep Time: 1 and 1/2 Hours
Yields:
6–8 Servings

Comment:
This recipe takes a traditional vegetable of Bayou Country and gives it a different twist by mixing it with shellfish. The result is a delicious, simple dish that is fit to feed any crowd.

Ingredients:

8 medium mirlitons
1 pound shrimp, peeled and deveined
1/4 cup butter
1 cup diced onions
1 cup diced celery
2 cloves garlic, minced
2 chicken bouillon cubes, crushed
1/2 cup grated Romano cheese
salt and black pepper to taste
red pepper to taste
1/4 cup Progresso Seasoned Bread Crumbs

Method:
Preheat oven to 325 degrees F. Wash mirlitons. Slice top and bottom tips off mirlitons and discard. Cut mirlitons in half lengthwise and remove seed. Cut into 1-inch cubes and place in a 3-quart pot. Add water to cover the mirlitons and bring to a boil. Lower heat and simmer until tender. Drain mirlitons and discard water. Mash mirlitons and set aside. In a large, heavy-bottomed skillet, melt butter over medium heat. Add onions, celery and minced garlic and saute 3–5 minutes or until wilted. Add shrimp and cook 5–7 minutes or until pink and curled. Remove pot from heat. Add crushed chicken bouillon cubes and Romano cheese, reserving a small amount of cheese to sprinkle atop finished casserole. Add mashed mirlitons and then season to taste with salt, black pepper and red pepper, mixing well. Pour mixture into a greased 9" x 13" casserole dish. Top with bread crumbs and sprinkle with remaining Romano cheese. Bake for 20 minutes or until lightly browned. Remove from oven and let rest 10 minutes before serving.      

Powered by WorldNow