- Ready In:
- 1hr 30mins
16 1/2 pieces
- Take 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.
- Drain and cool.
- Meanwhile, take your seasonings except for the garlic and parsley and saute until soft.
- Add shrimp and saute until pink.
- add garlic and parsley, bread crumbs, salt & pepper.
- Turn off heat.
- Take the mirlitons and cut in half lengthwise.
- Take a teaspoon and scoop out the seed and sac that surrounds it.
- Then scoop out the meat of the merliton and save it in the pan along with the dressing.
- You 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.
- If 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.
- Place a pat of butter on each half and bake in medium oven until browned and bubbly.
- You can make these ahead of time and freeze them.
- Take them out a day before you need them and let them thaw in the refrigerator and bake right before serving.
- For variety, you can use hot sausage out of the casing or ground meat.
Questions & Replies
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OMG!!! My grandmother would be so proud of me if she were alive today! I haven't had meliton casserole since I was a child. Down South we pronounce it MELL-ee-taw. Anyway, it was delicious! It could be a meal in itself. I added two things to make it more like grandma's...olive oil during he saute and parmesian cheese mixed with the breadcrumbs and sprinkled on top as well. I found that putting the pats of butter on top as the recipe called for made it a little runny. I think next time I will either use less butter or none at all. Another issue I had was that I boiled my melitons for at least 45 minutes but I think they could have cooked a bit longer. They were a litle tough to scoop out. We served this as a vegetable sidedish with Christmas dinner. There was NONE left the next day! 100% YUM!
great taste and easy to make! I do a few things different. I add 2 tsp dried chili flakes @ step 3. I use half the butter and add olive oil. I use 1 3/4 cups dried itlian bread crumbs. No extra salt needed. I sprinkle some bread crumbs over the dish after step 11. Great with any roasted meat or salmon.
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Hi! I live in New Orleans, La. and don't work anymore (thank God!). I love to cook and be with my grandchildren which I don't get to see much anymore since I don't drive, but I love them anyway. Any New Orleans or Louisiana cookbook with good recipes in it is good enough for me, but I usually cook from inside, if you know what I mean. :o) I'm single and have no passions that I know of but I'd be happy to find something! I do love CSI on Thursday nights and Monk on Fridays! Oh, I do like people, especially elderly people. I dislike loud music coming into my home from people's radios in their cars. It drives me bananas!!