Side Pannel
Merliton Farci (Stuffed Merliton)
Merliton Farci (Stuffed Merliton)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 4 Merlitons
- 1/2 lb Ham; finely chopped
- 1 lb Shrimp; boiled, peeled,
- -ground
- 1 sm Onion; ground
- 2 Cloves garlic; ground
- 2 Sprigs thyme
- 2 Bay leaves
- 1 tb Parsley; chopped
- Salt & pepper to taste
- 1/2 Loaf stale french bread
- 1/4 lb Butter
- Pimento strips
- Sprigs of parsley
Directions
Wash merlitons well. Parboil until tender. Half; scoop out center and save
shells. Mash inner pulp well. Place in a skillet with butter that has been
melted. Add ham, shrimp and seasoning (onion, garlic, thyme, bay leaves and
chopped parsley); simmer 20 minutes. Soak bread in water and press dry. Add
to the above mixture; add salt and pepper. Cook 10 minutes over low flame,
stirring constantly. Fill shells with stuffing; sprinkle with bread crumbs
and dot with butter. Bake in a 375 degree oven. Serve with a pimento strip
and sprig of parsley on top. Serves 8. *May substitute squash for
merlitons.
CORRINE DUNBAR'S
ST. CHARLES AVENUE
NEW ORLEANS, LA
shells. Mash inner pulp well. Place in a skillet with butter that has been
melted. Add ham, shrimp and seasoning (onion, garlic, thyme, bay leaves and
chopped parsley); simmer 20 minutes. Soak bread in water and press dry. Add
to the above mixture; add salt and pepper. Cook 10 minutes over low flame,
stirring constantly. Fill shells with stuffing; sprinkle with bread crumbs
and dot with butter. Bake in a 375 degree oven. Serve with a pimento strip
and sprig of parsley on top. Serves 8. *May substitute squash for
merlitons.
CORRINE DUNBAR'S
ST. CHARLES AVENUE
NEW ORLEANS, LA
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