Instructions: * (These are also called vegetable pears; if theyre not available, you can do
the same thing with green peppers which you parboil for five minutes after cutting off the crown and cleaning out the seeds.)

Remove the seeds from the halved mirlitons; parboil until nearly tender

(fork goes in without trouble.) Scoop out the vegetable meat and set aside. Saute the onion and garlic (I used chicken broth, but go lightly)

until transparent, then add the celery and cook until tender. Mash the mirliton meat and mix it with the shrimp, seasoning, cheese and sauted vegetables. Fill the shells, cover with a bit of extra cheese and top with the bread crumbs. Bake in a 350 oven (180 C) until the crumbs are browned.

If you want to stretch this out a bit, you can actually add bread crumbs TO the mix - the seasoning adds to the flavours.

NOTES : Heres a New Orleans favourite (Im originally from NO but transplanted here
five years ago to marry an Aussie!)

Mirliton has a slightly bland, sweet flavour which works well mixed with the strong flavours of cajun cooking.

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