Savor the vibrant flavors of Louisiana with this Creole Shrimp and Mirliton Dressing, a festive dish that combines succulent shrimp and tender mirliton in a deliciously seasoned dressing.
Creole Shrimp and Mirliton Dressing
Makes 10-12 Servings
Ingredients
- 1 pound peeled and deveined large fresh shrimp
- 2 teaspoons Creole seasoning, divided
- 2 tablespoons unsalted butter
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 2 mirlitons, seeded and cubed (about 4 cups) (peeled if desired)
- 1 teaspoon kosher salt
- 2 cups chicken broth
- 1 cup heavy whipping cream
- 2 large eggs, lightly beaten
- 1 (16-ounce) loaf crusty bread, cubed
- 1 (8-ounce) container crabmeat, picked free of shell
- Garnish: Creole seasoning, chopped fresh parsley
Instructions
- In a medium bowl, combine shrimp and 1 teaspoon Creole seasoning.
- In a 12-inch cast-iron skillet, melt butter over medium heat. Add yellow onion and garlic, and cook, stirring occasionally, until tender and aromatic, 5 to 7 minutes. Add mirliton and salt, and cook, stirring occasionally, until lightly tender, 7 to 10 minutes. Remove from heat.
- In a large bowl, whisk together broth, cream, eggs, and remaining 1 teaspoon Creole seasoning. Stir in mirliton mixture and bread. Let stand for 20 minutes.
- Preheat oven to 350°.
- Fold shrimp and crab into mirliton mixture, and return to skillet. Cover with foil.
- Bake for 25 minutes. Uncover and bake until golden brown and set, about 20 minutes. Garnish with Creole seasoning and parsley, if desired.
