Shrimp-and-Ham Stuffed Mirlitons
Shrimp-and-Ham Stuffed Mirlitons requires roughly 45 minutes from start to finish. This recipe serves 8. One portion of this dish contains around 20g of protein, 10g of fat, and a total of 239 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of bacon drippings, garlic cloves, butter, and a handful of other ingredients are all it takes to make this recipe so tasty.
Bring mirlitons and water to cover to a boil in a Dutch oven; boil 25 to 30 minutes or until tender.
Peel shrimp, and devein, if desired. Set shrimp aside.
Drain and cool mirlitons.
Cut in half lengthwise; remove seeds, and discard. Scoop out pulp, leaving 1/2-inch-thick shells; chop pulp.
Saut onion and next 3 ingredients in hot bacon drippings 3 minutes.
Add shrimp and ham; cook, stirring constantly, 3 to 5 minutes or until shrimp turn pink. Stir in mirliton pulp, 3/4 cup breadcrumbs, and Creole seasoning; cook, stirring occasionally, 5 minutes.
Let cool slightly; stir in egg. Stuff mirliton mixture evenly into mirliton shells.
Stir together remaining 1/2 cup breadcrumbs and butter.
Sprinkle evenly over stuffed mirlitons.
Place in a lightly greased 13- x 9-inch baking dish.
Bake at 375 for 15 to 20 minutes or until lightly browned.
Note: Unbaked mirliton mixture may be spooned into a lightly greased 11- x 7-inch baking dish (discard mirliton shells), and then baked as directed.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris. Reviewers quite like it with a 5 out of 5 star rating and a price of about 99 dollars per bottle.
Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris