Thread: Shrimp Stuffed Mirlitons, and Bonus Package

Today I kept my smoker busy and myself too in the kitchen and on the patio.
I went for broke with three entrées and a side.


I had never heard of Shrimp Stuffed Mirlitons until the week before when BananaTom was looking to find some at our local restaurants.
Somebody mentioned my name and proclivity for cooking and one thing leads to... Dinner!

Boil Mirlitons for 45 minutes
Cool and then scoop out flesh, leaving a 1/4" shell for stuffing
Make the stuffing, fill the shells and bake at 350' for one hour
Top with Parmesan Reggiano and finish till cheese melts and everything is golden

Stuffing
1lb Shrimp or Chicken, chopped
6 mirlitons, boiled, cut in half and seeded
2 T olive oil
4T butter
1/2 C chopped onions
1/2 C chopped green onion
1/2 C chopped bell pepper
1/2 C chopped celery
1T minced shallots
1T minced garlic
1C dried fine bread crumbs
3/4 C grated Parmigiano-Reggiano cheese, plus more for garnish
Salt and cayenne to taste

Preheat the oven to 350 degrees. Scoop out the pulp of the mirlitons, leaving a 1/4-inch shell. Reserve the pulp. In a sauté pan
Heat the olive oil. Sauté the onions, peppers, celery, garlic and shallots until they are golden. Season with salt and cayenne
Add the shrimp or chicken and reserved pulp. Sauté the mixture for 5 minutes
Stir in the bread crumbs butter and cheese. Remove from the heat.
Fill each shell with the mixture. Bake for 1 hour then top with more cheese and finish till melted and golden

I did two with Blackened Smoked Chicken for my MiL who is allergic to shellfish








The Finale

Money Shot

What about the rice? That looks just as good as the rest of it!

Search my threads for Arroz Mexicana.

I know a lot of people that have looked for and had a hard time finding a good Mexican Rice recipe.
The stuff you get in your average Mexican restaurant is usually sub-par and made many hours, if not days before.
Well here is one straight from home, from when I roomed with one of my good friends and his family, a Mexican family.
I learned some great recipes living in that household and I'm sharing some here, such as my Chile Rellenos.
More to come, enjoy.

Arroz Mexicana aka Mexican Rice

1lb rice
1C chopped onion
1C chopped bell pepper
1 heaping tablespoon Minced Garlic
1.5 C tomato puree, I use Rotel and puree in the blender
3 C Chicken Stock
1/2 C Oil, bacon grease is my favorite for added flavor
Salt, and other spices, I like cayenne and cumin

In a large stock pot add oil, bring to high heat
Add rice and saute till opaque and golden
Add onion, bell pepper and garlic and continue to saute till rice golden brown
Add chicken stock and tomato puree
Bring to boil, then lower heat to simmer, simmer 25-30 minutes

Those look great! I will be doing some of those.

Originally Posted by ChileRelleno

Search my threads for Arroz Mexicana.

I thought that might have been the same rice, but I wasn't sure. I've already printed it and added it to my cookbook for our next Mexican food night!