1 hr 30 mins
This is a dish that our family always makes at Thanksgiving and Christmastime. At one time that was the only time we could eat the dish because the bush would die after the first freeze of the winter. Nowadays they have a way of producing these wonderful vegetables almost year round.
My Private Note
1/2 pie ...
Units: US | Metric
- 1Take the mirlitons and boil until tender by sticking a sharp knife into it. If it goes in easily just as when testing a potato they are ready. Do not overcook.
- 2Drain and cool.
- 3Meanwhile, take your seasonings except for the garlic and parsley and saute until soft.
- 4Add shrimp and saute until pink.
- 5add garlic and parsley, bread crumbs, salt & pepper.
- 6Turn off heat.
- 7Take the mirlitons and cut in half lengthwise.
- 8Take a teaspoon and scoop out the seed and sac that surrounds it.
- 9Then scoop out the meat of the merliton and save it in the pan along with the dressing.
- 10You can use the shells to refill with the dressing if you care to. Since I usually end up tearing my shells, I usually end up using a casserole dish and adding everything into it after mixing well.
- 11If the mixture is dry once it is all mixed, you can add a little water or chicken broth a little at a time until it is just a tad pasty.
- 12Place a pat of butter on each half and bake in medium oven until browned and bubbly.
- 13You can make these ahead of time and freeze them.
- 14Take them out a day before you need them and let them thaw in the refrigerator and bake right before serving.
- 15For variety, you can use hot sausage out of the casing or ground meat.
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Nutritional Facts for Mirliton Casserole
Serving Size: 1 (258 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 258.6
- Calories from Fat 104
- Total Fat 11.6 g
- Saturated Fat 6.3 g
- Cholesterol 162.6 mg
- Sodium 291.2 mg
- Total Carbohydrate 17.3 g
- Dietary Fiber 3.8 g
- Sugars 4.6 g
- Protein 21.7 g