Spicy Shrimp-Stuffed Mirliton

3 mirlitons, boiled, cut in half and seeded

2 tablespoons olive oil

1/2 cup chopped onions

1/4 cup chopped bell pepper

1/4 cup chopped celery

2 teaspoons minced shallots

1 teaspoon minced garlic

1/2 pound large shrimp, peeled, deveined and each cut into 3 pieces

1/2 cup dried fine bread crumbs

2 tablespoons finely chopped parsley

1/4 cup grated Parmigiano-Reggiano cheese, plus 2 tablespoons for garnish

Salt and cayenne

2 tablespoons chopped chives

Creole Seasoning

 

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 and shallots for about 5 minutes, or until they are wilted and golden. Season with salt and cayenne. Add the garlic, shrimp and reserved pulp. Sauté the mixture for 5 minutes. Stir in the bread crumbs, cheese and parsley. Remove from the heat. Fill each mirliton shell with the mixture. Bake for 1 hour. Place the stuffed mirlitons on a platter. Garnish with chives, cheese and Essence. Serves six.