Shrimp & Mirliton Dressing
- 4 mirlitons, halved and seeded
- 3 tablespoons extra virgin olive oil
- 8 tablespoons butter
- 1 medium onion, diced
- 1 stalk celery, diced
1 green bell pepper, seeded and diced
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 pound medium wild-caught Gulf shrimp, peeled, deveined and finely chopped
- 1/2 cup lump or claw crabmeat, picked over for shells
- 4 cups diced day-old French bread
- 2 cups chicken stock
1/2 teaspoon Creole seasoning
- 1-2 dashes hot sauce
- Salt and black pepper to taste
- Preheat the oven to 350 degrees.
- Rub mirliton halves with olive oil. Place them on a baking sheet, cut side down, and bake until they are fork-tender and easily peeled, about 45 minutes. Set the mirlitons aside to let rest until they are cool enough to handle, then peel and cut them into 1-inch pieces.
Melt the butter in a large skillet over moderate heat. Add the onion, celery and bell pepper and cook until the onions are translucent, about 5 minutes. Add the garlic and cook for another minute. Increase heat to medium-high, add the rosemary, sage, thyme and shrimp and stir frequently, until shrimp are just cooked, 3 to 5 minutes. Stir in the crabmeat. Transfer to a large mixing bowl. Stir in the diced mirlitons and French bread. Add chicken stock and season with Creole seasoning, hot sauce, salt and pepper. Stir to combine.
- Spoon the dressing into a large buttered baking dish and bake until golden brown, 20 to 30 minutes.