Shrimp Tasso And Mirliton Casserole Food

SHRIMP AND MIRLITON CASSEROLE

Steps:

• Bring a large pot of water to a boil. Add the mirlitons and cook until tender, 45 minutes to 1 hour. Remove from the heat, drain, and set aside to cool completely.
• Meanwhile, combine the shrimp with 2 tablespoons olive oil and 1 tablespoon Bayou Blast in a mixing bowl and toss to coat evenly. Cover and refrigerate until ready to use.
• When the mirlitons are cool, cut them in half lengthwise, remove the seeds, peel, and coarsely chop. Set aside.
• Preheat the oven to 350 degrees F.
• Heat the remaining 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the onions, bell peppers, and jalapeno. Add the remaining 1/2 tablespoon Bayou Blast and the thyme. Cook, stirring, until the vegetables are soft and lightly golden, 4 to 6 minutes.
• Add the garlic and cook, stirring, for about 2 minutes. Add the mirlitons and cook, mashing them with a potato masher, until very tender and most of the liquid has evaporated, about 30 minutes. Add the shrimp, salt, black pepper, green onions, and parsley. Cook, stirring, until the shrimp turn pink, 3 to 4 minutes. Remove from the heat.
• Add the eggs, 1 cup of the bread crumbs, and the pepper sauce. Mix well. Spoon the mixture into a 9 by 13-inch casserole dish. Sprinkle the cheese evenly over the top, then sprinkle with the remaining 1 tablespoon of bread crumbs. Bake until the topping is lightly browned and bubbly, about 30 minutes. Serve warm.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

MIRLITON, SHRIMP AND TASSO CASSEROLE

Steps:

• In a large pot, add mirliton and cover with cold water. Season with salt and bring to a boil. Cook for 1 hour or until fork tender. (Pierce with paring knife and you should feel a little resistance.)
• Drain. Let cool on an open space. (Note: the mirliton should be treated as a root vegetable, which have very high water content. It is important not to overcook or shock with cold water to cool. This will cause the vegetable to lose its flavor and make the casserole watery.)
• Peel the skin from the mirliton with a paring knife. Cut in half from stem, top to bottom, de-seed, lightly mash. Drain excess liquid from mash.
• In a large pot over medium heat, add 1 tablespoon butter and sauté tasso for about four minutes or until brown.
• Add onions, season with salt and pepper, and sauté for 4 to 5 minutes or until tender.
• Stir in shrimp and garlic and sauté for 30 seconds.
• Add mirliton and sauté for 3 minutes, constantly stirring. Remove from heat and season.
• Run 1 tablespoon of butter into 3 inch deep, large surface casserole dish. Add mixture and pat down lightly with hand.
• Optional: For custard, mix eggs, milk, and seasoning and whisk. Mix together with other ingredients.
• Preheat oven to 350°F.
• For topping, melt remaining butter. Add breadcrumbs, green onions, and seasoning and top casserole with mixture.
• Cover casserole with foil and bake for 1 hour. Remove foil. Bake for 30 to 40 minutes or until golden brown..

MIRLITON AND SHRIMP DRESSING

Steps:

• Preheat the oven to 350 degrees F. Rub the mirlitons with oil. Place them on a baking sheet cut side down and bake until they are fork tender and easily peeled, about 45 minutes. Set the mirlitons aside to let rest until they are cool enough to handle, then peel and cut them into 1-inch pieces.
• Melt the butter in a large skillet over moderate heat. Add the onions, celery, and bell peppers and cook until the onions are translucent, about 5 minutes. Add the garlic and cook for another minute. Increase heat to medium-high, add the fresh herbs and shrimp, and stir frequently, until shrimp are just cooked , 3-5 minutes. Stir in the crabmeat. Transfer to a large mixing bowl. Add the diced mirlitons and the remaining ingredients and stir until well combined.
• Spoon the dressing into a large buttered baking dish and bake until golden brown, 20-30 minutes.

SHRIMP AND MIRLITON DRESSING

Steps:

• Chop onions, celery, and garlic fine. A food processor can be used.
• Melt butter in a large saute pan until it stops foaming.
• Add the vegetables and saute until softened (5-8 minutes).

MIRLITON CASSEROLE

Steps:

• 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.

CAJUN SHRIMP MIRLITON CASSEROLE

Steps:

• Simmer mirlitons in water to cover by 2 inches in an 8-quart pot, partially covered, until very tender, about 1 hour. Drain mirlitons, then halve and peel, discarding pits. Coarsely chop in a food processor.
• Preheat oven to 400°F.
• Cook onions and bell peppers in 6 tablespoons butter in a 6- to 7-quart wide heavy pot over moderately low heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute. Add mirlitons and cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes. (Do not let vegetables brown.) Stir in cracker crumbs, shrimp, cayenne, and salt and pepper to taste and cook, stirring, 1 minute. Spoon into a shallow 3-quart baking dish and sprinkle with bread crumbs. Dot with remaining 2 tablespoons butter and bake in upper third of oven until crumbs are just golden, 12 to 15 minutes.

SHRIMP-STUFFED MIRLITONS

Steps:

• 1. Boil whole mirlitons in water until tender, about 40 minutes. Drain mirlitons in a colander and let stand until cool enough to handle. Split the mirlitons in half lengthwise, remove the seeds, and scoop the pulp into a bowl. Using a potato masher or fork, mash the mirliton pulp.
• 2. In a skillet, melt 2 tablespoons butter over medium-high heat. Saute onions, celery bell pepper, garlic, half the parsley, and the green onions. Cook 3 minutes. Add 4 more tablespoons butter and the shrimp. Saute just until shrimp turn pink. Add ham.
• 3. Add the mashed mirliton pulp to the skillet and stir until heated through. Add the bread to the mixture and stir to blend. Slowly pour the eggs into the skillet while stirring quickly. Add salt and pepper to taste. Stir in remaining parsley.
• 4.Spoon mirliton mixture into a baking dish. Sprinkle with bread crumbs or cracker crumbs and dot with remaining butter. bake at 350 degrees F for 45 minutes or until dish is set and nicely browned.