This delicious recipe was donated by Brenda Marinello, a New Orleans native and science teacher at St. Catherine of Siena's Junior High.
- 4 Mirlitons
- 1 onion, chopped or...
- 1 bunch green onions, chopped or both!*
- 4-5 toes garlic, minced (or more)*
- 1/2 cup chopped parsley*
- 1/2 cup celery, and green pepper*
*you may vary these amounts
- olive oil or margarine
- 1 cup Progresso Italian bread crumbs*
- 1 cup freshly grated Romano cheese*(I use my food processor to grate cheese)
- 1 lb. of fresh shrimp, peeled and cut into pieces
- 2 tsp oregano, 4 tsp thyme, salt, pepper to taste and about 2-3 bay leaves
- Boil mirlitons whole until tender, but not mushy. Reserve boiling liquid.
- Peel, if necessary; remove seed in center and cut into cubes. Set aside.
- In a large pan, saute vegetables in oil or margarine until limp; add shrimp.
- Cook until shrimp are pink; about one minute.
- Add chopped mirlitons with oregano, thyme, salt, pepper, and bay leaves.
- Add bread crumbs (about 3/4 cup).
- Add 3/4 cup grated Romano cheese. Stir well.
- Add liquid from boiling mirlitons to loosen.
- Place in a greased casserole dish.
- Sprinkle with 1/4 cup bread crumbs, then 1/4 cup grated cheese.
- Dot with pieces of margarine.
- Bake at 375 until bubbly.
- Brown top under broiler.
You may freeze it before or after baking.
Enjoy the taste of New Orleans!
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