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Shrimp Stuffed Mirliton

By Paula Deen


Difficulty: Medium

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 4 mirlitons
  • 1 teaspoon Cajun seasoning
  • 1 stick butter
  • 1/2 cup chopped green onion
  • 3 stalks chopped celery
  • 1/2 cup chopped yellow onion
  • 1 seeded and chopped green bell pepper
  • 1/4 lb peeled, tailed, deveined and chopped shrimp
  • 1/2 cup breadcrumbs


Preheat oven to 350 °F.

Bring a large pot of water to a boil over high heat and add about a 1/2 teaspoon of Cajun seasoning. Add the mirliton, lower the heat and cook for 30 to 45 minutes until it is the consistency of a soft potato. Drain mirliton. Put a knife in the crease, cut the mirliton in half lengthwise. Scoop out the pulp, leaving at least 1/4-inch all around. Set pulp aside. Turn upside down to let them mirliton drain.

In skillet over medium heat melt butter and add chopped vegetables until soft; about 5 to 10 minutes. Chop the mirliton pulp and add to skillet. Add remaining 1/2 teaspoon of Cajun seasoning and the shrimp and stir to combine. Stir in the breadcrumbs and season with salt and pepper, to taste.

Place mirliton halves into a casserole dish. Scoop shrimp mixture into mirliton shells and bake for 30 minutes.

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