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Constitution Conservative
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Discussion Starter #1 (Edited)
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Shrimp Stuffed Mirlitons
Herb Crusted Boneless Leg of Lamb
Pork Belly Burnt Ends
Spanish Rice

I had never heard of Shrimp Stuffed Mirlitons until the week before when BananaTom was looking to find some at our local restaurants.
Somebody mentioned my name and proclivity for cooking and one thing leads to... Dinner! :yes:

Boil Mirlitons for 45 minutes
Cool and then scoop out flesh, leaving a 1/4" shell for stuffing
Make the stuffing, fill the shells and bake at 350' for one hour
Top with Parmesan Reggiano and finish till cheese melts and everything is golden









Two with Blackened Smoked Chicken for MiL who is allergic to shellfish.





The Finale





Money Shots




 
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lees way2
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I knew ya could do it. You take stuff I have never heard of and make the dang pictures look good enough to eat. What is the flavor compaired to a yellow squash like,or do ya just eat the insides and chunk the rest.
 

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I don't even know what to say.

Looks awesome!!!

Or

Your mean!!

Hahaha

No matter what emotion your post creates in me, one thing is for sure, you have the only shrimp stuffed merliton in Pensacola.


My search continues
 

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Constitution Conservative
Joined
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2,581 Posts
Discussion Starter #5
I don't even know what to say.

Looks awesome!!!

Or

Your mean!!

Hahaha

No matter what emotion your post creates in me, one thing is for sure, you have the only shrimp stuffed merliton in Pensacola.


My search continues
Well, P'cola may still be without, cause I'm in Mobile. :D
 

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Constitution Conservative
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2,581 Posts
Discussion Starter #6 (Edited)
I knew ya could do it. You take stuff I have never heard of and make the dang pictures look good enough to eat. What is the flavor compaired to a yellow squash like,or do ya just eat the insides and chunk the rest.
Kind of a weird cross taste wise between a Bell Pepper and Yellow Squash.
You scoop out the seed, toss it, scoop out the rest off the flesh and incorporate it into the filling.

Just Google it, I used Emeril Lagasses recipe.
With a few minor variations, I added butter to the filling, used more cheese and etc.
 
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Constitution Conservative
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Discussion Starter #10
And do I detect a piece of prime rib in that last picture???
Nope, what you see is a Herb Crusted Boneless Leg of Lamb dressed with a Cabernet/Shallot Sauce.
 

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Constitution Conservative
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Discussion Starter #12
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