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MIRLITON CASSEROLE WITH SHRIMP by Pat Lyons
iNGREDIENTS:
12 medium to large mirlitons, scrubbed
2 sticks (½ pound) plus 2 tblsps. butter
4 cups finely chopped yellow onions
6 large cloves garlic, minced
6 medium bay leaves
¼ cup minced parsley leaves
1 medium yellow bell pepper, finely chopped
3 pounds shrimp coarsely chopped
1 tsp. salt or to taste
¾ tsp. Tabasco sauce or to taste
¾ tsp. Ground black pepper or to taste
3 tblsps. Worcestershire sauce
2 ½ cups Italian style fine dry bread crumbs
tOPPING:
¾ cups Italian style fine dry bread crumbs
1 stick butter, cut into thin pats
mETHOD:
Boil the mirlitons whole until they are fork tender, 45 minutes to one hour. Let cool, then peel skins. Remove and discard the seeds and any stringy pulp. Chop the pulp in small pieces and place in a colander to drain. Set aside, or if preparing ahead, cover and refrigerate; drain well before using.
In a seven quart sauce pan or Dutch oven, melt the butter over high heat. Add the onions and garlic, and cook until onions are clear, about seven minutes, being careful not to let the garlic burn. Stir in the drained mirliton, bay leaves and parsley. Reduce heat and simmer for 20 minutes, stirring occasionally to keep mixture from sticking to the pan bottom. Stir the bell peppers in to the mixture, then add the shrimp. Add salt, pepper, Tabasco and the Worcestershire, mixing well. Gradually add enough bread crumbs, about 2 ½ cups, to absorb all liquid; once done, the mixture should be moist but not wet. Continue cooking for five minutes more, stirring and scraping pan bottom almost constantly.
Remove the bay leaves from the mixture and transfer mixture to two buttered 13x9 inch baking pans or large casserole dishes. Sprinkle the top of the casseroles evenly with the ¾ cup bread crumbs and dot with the pats of butter. (If making ahead, refrigerate or freeze; thaw before baking.)
To finish the dish, bake uncovered in a preheated 375* oven until the casserole is heated through and bubbly and the top starts to brown, about 35 minutes. (24 - 30 servings)
If you have a favorite recipe that you would like to share, please submit it to Pat Lyons (277-5225).
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