Mirliton, shrimp and corn bread dressing - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Mirliton, shrimp and corn bread dressing

Prep Time: 2 Hours

Yields: 10–12 Servings

Comment:

There are as many unique styles of stuffing and dressing as there are cooks. The combination of mirliton, or chayote squash as some may call it, with seafood is a great example of one such holiday side dish.

Ingredients:

6 mirlitons, peeled, seeded and diced ¼-inch

2 pounds (70–90 count) shrimp, peeled and deveined

5 cups cooked corn bread, crumbled and divided

1 quart shrimp stock

¼ pound butter

1 cup diced onions

¾ cup diced celery

¼ cup minced green bell pepper

¼ cup minced red bell pepper

¼ cup minced yellow bell pepper

12 large cloves garlic, peeled and thinly sliced

2 cups yellow corn kernels

1 tbsp rubbed sage

2 tbsps chopped basil

½ cup thinly sliced green onions

¼ cup chopped parsley

salt and black pepper to taste

granulated garlic to taste

4 eggs

1 cup heavy whipping cream

Method:

In a large stockpot, bring shrimp stock to a boil. Add diced mirlitons and simmer until fork-tender, approximately 30 minutes. Remove from heat and strain, reserving 3 cups shrimp stock. Set aside. Mash mirlitons to a coarse consistency and keep warm. In a heavy-bottomed Dutch oven, melt butter over medium-high heat. Add onions, celery, bell peppers, sliced garlic and corn then sauté until vegetables are wilted, 5–7 minutes. Add shrimp then cook until pink and curled. Add sage, basil, mashed mirlitons and 3 cups reserved stock then blend well into shrimp mixture. Cook until liquid is reduced by half, stirring often. Add green onions and parsley, blending well. Season mixture lightly with salt, pepper and granulated garlic. Simmer 15–20 minutes, stirring occasionally. Preheat oven to 350°F. Transfer ingredients from pot to a large mixing bowl. Stir in 3 cups of corn bread to absorb liquid. In a separate bowl, whisk together eggs and heavy whipping cream. Slowly blend egg mixture into the dressing, stirring well. Add remaining 2 cups of corn bread and mix well. Additional stock may be added to retain moisture should the mixture become too dense during blending. Adjust seasonings if necessary using salt, pepper and granulated garlic. When ready to cook, place mixture in a 9" x 13" x 2" baking pan, cover with aluminum foil and bake 30 minutes. Remove foil and cook an additional 25–30 minutes or until lightly browned on top.

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