STUFFED MIRLITONS WITH SHRIMP AND HAM / A NEW ORLEANS STYLE RECIPE

STUFFED MIRLITONS WITH SHRIMP AND HAM
A New Orleans Style Recipe my mother made ever since I was a young child. A great dish to serve during the holidays, Thanksgiving, Christmas.
Here's the recipe.
5 Mirlitons (makes 10 halves)
2 Medium onions diced. 2 cups
1 Bell pepper diced. 1 cup
3 Stalks Celery diced. 1 cup
1/4 cup fresh parsley diced
8 toes garlic minced
1 stick butter salted or unsalted
1 lb. ham seasoning minced in a food processor
3 lbs. shrimp peeled and deveined
1 1/4 cup shrimp stock
1-2 cups Italian bread crumbs
2 Tbsp. Frank Davis BBQ Shrimp Seasoning or Old Bay
1/2 tsp. Salt and Pepper
Some helpful notes:
Boiling Mirlitons: Test for doneness by sticking a fork through the mirlitons. Some get soft faster than others.
When making shrimp stock, add 1/2 tsp. of Crab Boil to 6 cups of water. Add shrimp heads and shells. Boil for 45 minutes. Strain and reserve liquids.
Cut shrimp into 2 maybe 3 pieces depending on the size of the shrimp.
When scooping out the meat of the mirlitons, don't scoop out too much and chance damaging the body of the mirliton.
And Last, You can use the stuffing to make a casserole. Simply use as much the meat of the mirliton as you can. Make the stuffing the same way but pour it all into a casserole dish. Cover with bread crumbs and bake at 350 degrees F. for 30 minutes before serving.
We hope you enjoy eating these stuffed mirlitons as much as we do.
If you have any questions, please ask us.

Don't forget to send us an email with the word "shrimp" in the subject line to
[email protected]
We will pull a name next week for the winner of the shrimp deveiner.