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Add a photoThis delicious recipe was donated by Brenda Marinello, a New Orleans native and science teacher at St. Catherine of Siena's Junior High--a school now being connected to the internet!
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Ingredientes
- 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
Direcciones
1.
Boil mirlitons whole until tender...but not mushy.
2.
Peel, if necessary; remove seed in center and cut into cubes. Set aside.
3.
Reserve boiling liquid.
4.
In a large pan, saute vegetables in oil or margarine until limp; add shrimp.
5.
Cook until shrimp are pink -- about one minute.
6.
Add chopped mirlitons with oregano, thympe, salt, pepper, and bay leaves.
7.
Add bread crumbs (about 3/4 cup).
8.
Add 3/4 cup grated Romano cheese. Stir well.
9.
Add liquid from boiling mirlitons to loosen.
10.
Place in a greased casserole dish.
11.
Sprinkle with 1/4 cup bread crumbs, then 1/4 cup grated cheese.
12.
Dot with piecs of margarine.
13.
Bake at 375 until bubbly.
14.
Brown top under broiler.
