4 good sized Mirlitons, cut in half lengthwise
1 tbsp. butter, plus extra for greasing the pan
1/2 lb. shrimp, chopped
1/2 lb. smoked ham, chopped
3/4 tsp. salt
4 cloves garlic, chopped fine
1 1/2 tsp. paprika
1 lg. pinch each: oregano, thyme, cayenne pepper and freshly ground black pepper
1/2 cup evaporated milk
1/2 cup green onions (scallions), chopped
1/2 cup yellow onion, chopped fine
About 1 cup bread crumbs
1 cup shrimp stock, fish stock or water

In a large pot, boil the Mirlitons in water to cover for 1/2 hour, or until soft. Drain the water and set them aside to cool. While they’re cooling, heat oven to 350°F and grease an 8-inch square baking dish with butter.

When the Mirlitons have cooled, scoop out the seeds carefully and discard them. Then scoop out the “meat”, leaving about 1/4-inch all around. Chop the “meat” and put it in a bowl, setting the Mirliton shells aside.

Melt the butter in a large skillet over medium heat. Add the shrimp, ham, garlic and seasonings. Cook for 5min., stirring frequently. Add the Mirliton “meat”, milk, onion, green onion, and 1/2 cup of the bread crumbs. Cook for 5 more minutes, stirring well.

Remove the skillet from the heat and spoon the mixture into the Mirliton shells. Top each of the filled shells with about 1 tablespoon of the bread crumbs. Put the Mirlitons in the baking dish and carefully pour the stock into the dish around them.

Bake, uncovered for 1/2 an hour. Eat and enjoy.

Submitted by: Elizabeth S. Wiebelt