| mirliton | 6 | | | butter | 2 | tbs | | cooking oil | 2 | tbs | | minced green onion | 1/4 | cup |
| green pepper | 1/2 | cup chopped | | onions (white) | 1 1/2 | cup chopped |
| bread crumbs | 1 | cup | | sweet basil | 1 | tsp |
| Crystal Hot sauce | 2 | shakes | | salt & pepper | | to taste |
| shrimp | 1 | cup chopped | | egg | 1 | |
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Directions:
First boil mirliton until tender. You can check with a fork. Meanwhile put butter and oil into frying pan together with both onions and green peppers. Let the vegetables saut? until very soft. Take the mirlitons out of the boiling water-cool, and cut in half lengthwise. Remove the large seed in the center & carefully scoop out the pulp. Leave the shell about a 1/4 inch thick. Add the pulp to the saut?ed onions & peppers and cook about 15 minutes over a medium fire. During the cooking, add 1 cup bread crumbs, sweet basil, & 2 shakes of hot sauce and salt and pepper to taste. Add shrimp and cook for another 10 minutes. Add a raw egg and stir until the egg is thoroughly blended into the mixture, Fill the shells with the mixture and sprinkle with bread crumbs. Dot with butter, put in oven & bake at 350 degree until bread crumbs are browned. Serves 4 to 6.
You can also make a casserole with this by just scooping out the pulp and not saving the shells. Enjoy!!
