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  • Writer's pictureTommy Centola

Mirliton-Stuffed Shrimp

I'm starting to see pictures of home-grown mirlitons on Facebook. I thought this week would be a great time to share a couple of new mirliton recipes. Let's head to the kitchen!

4 tablespoons olive oil

1/2 cup onion, diced

1/4 cup celery, diced

1/4 cup green bell pepper, diced

1 teaspoon thyme

Creole seasoning to taste

3 cups mirlitons, diced

1/2 cup seafood stock

3 cups panko bread crumbs

12 (U-12) shrimp, peeled, butterflied

2 cups all-purpose flour

1 egg

1/2 cup milk

6 cups canola oil

Heat the olive oil in a medium-sized pan. Add the onions, celery, bell pepper, thyme and Creole seasoning and cook for two minutes. Add the mirlitons and sauté for 1 minute more, until fork tender. Add the stock, bring to a boil, and turn off the heat. Next, add enough panko to this mixture to thicken. You want the mixture moist, but still thick enough to hold form.

Stuff all the shrimp with the mirliton stuffing. Be certain not to overstuff them, but don't be shy with the stuffing. The breading will help hold the shrimp together.

Whip the egg and mix with the milk. Dredge the shrimp in flour; then dip in the egg wash, and roll them in the remaining panko. You need a solid breading on these, so be certain all three steps are done completely.

Heat the canola oil to 350℉. Fry the shrimp for 4 minutes, until golden brown. Serve with your favorite sauce. My choice would be hollandaise.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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