4 mirlitons, unpeeled
1 lb. shrimp, peeled, deveined
6 tbsp. butter
2 lg. onions
1 clove garlic, pressed
1 tsp. salt
1 tbsp. parsley, minced
1 sprig thyme
1 bay leaf
1/2 tsp. pepper
2 c. cracker crumbs

Boil mirlitons until tender. Cut in half, de-seed and scoop out centers; set shells aside.

In pan, saute onions in butter until tender. Add pulp and all other ingredients except cracker crumbs. Cover and smother on low heat, stirring often, for 10 minutes. Add cracker crumbs and blend thoroughly. Fill empty shells with hot mixture, sprinkle with additional cracker crumbs, dot with butter and bake at 350 degrees until browned.