Instructions: Put the mirliton in a pot with enough water to cover and bring to a boil.

Simmer covered for 45 minutes to 1 hour, or until the mirliton is tender enough to be easily pierced with the blade of a small sharp knife. Remove from the water and set aside to cool. Discard the water.

When cool enough to handle, cut the mirliton in half lengthwise and discard the seed. Scrape out the meat, making a shell of the skin about 1/4-inch thick. Chop the meat and set it aside with the shells.

Heat a heavy skillet and add the onion. Stir with a wooden spoon while cooking over high heat until lightly colored.

Add the garlic and cook stirring occasionally to be sure that all is cooking evenly and nothing is sticking to the bottom or sides of the skillet Continue cooking for 2 minutes.

Add the shrimp to the mixture and stir. Reduce the heat to medium and cover the skillet for 1 minute to cook the shrimp.

Stir in the bread crumbs and continue heating for another minute, then remove from heat.

Preheat the oven to 375F degrees.

Let the stuffing mixture cool slightly and spoon it into the mirliton shells. Place them in a baking pan.

Bake for 20 minutes.

NOTE: This dish can be served as an appetizer, an entree, or even as a side course with another dish.

VARIATIONS:
*You can add an egg white to the mixture before you stuff it into the shells; but it is not necessary to bind the filling.
*Use crabmeat in place of the shrimp.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.