Shrimp-Stuffed Mirlitons are a beloved New Orleans classic, and every family has their own take on this comforting dish. Our version combines tender shrimp, sautéed vegetables, Creole seasoning, and fresh herbs, all baked into mirliton shells and topped with a golden breadcrumb crust. Perfect for holidays, Sunday dinners, or any time you want to bring Louisiana tradition to the table, this dish is hearty, flavorful, and full of Crescent City charm.
Shrimp-Stuffed Mirliton
Makes 8 servings
Ingredients
- 8 large mirlitons
- 1 teaspoon kosher salt
- ⅓ cup plus 1 tablespoon unsalted butter, divided
- 1 cup finely diced sweet onion
- ¾ cup finely diced red bell pepper
- ½ cup finely diced celery
- 12 ounces medium fresh shrimp, peeled, deveined, and chopped
- 4 tablespoons chopped fresh parsley, divided
- 2 tablespoons chopped fresh thyme, divided
- 1 tablespoon Creole seasoning
- 5 cloves garlic, minced
- 1 cup plain bread crumbs, divided
- Garnish: fresh thyme
Instructions
- In a large Dutch oven, bring mirlitons, salt, and enough water to cover to a boil over medium-high heat; cook until tender, about 35 minutes. Remove mirlitons, and let cool enough to handle.
- Place a wire rack on a rimmed baking sheet.
- Halve mirlitons lengthwise, discarding seeds. Gently scoop mirliton flesh, leaving a ½-inch border around edges, and place flesh in a medium bowl. Using a potato masher, mash flesh until mostly smooth. Strain mashed flesh through a fine-mesh sieve. Place shells upside down on prepared rack.
- Preheat oven to 300°.
- In a large skillet, melt ⅓ cup butter over medium heat. Add onion, bell pepper, and celery; cook, stirring occasionally, until vegetables are tender, about 3 minutes. Add shrimp, 3 tablespoons parsley, 1 tablespoon thyme, Creole seasoning, and garlic. Cook, stirring frequently, until shrimp are pink and firm, about 7 minutes. Gently fold in mirliton flesh and ¾ cup bread crumbs. Remove from heat.
- In a small microwave-safe bowl, place remaining 1 tablespoon butter. Heat on high until melted. Add remaining ¼ cup bread crumbs, remaining 1 tablespoon parsley, and remaining 1 tablespoon thyme, stirring until well combined.
- Place mirliton shells on a large rimmed baking sheet, and gently fill each shell with about ⅓ cup shrimp mixture. Top with bread crumb mixture.
- Bake until bread crumb mixture is golden brown, about 15 minutes. Serve warm.
