Cut mirlitons in half and remove seeds with a spoon. Boil each half in a large pot of water until very soft. Remove from water and let cool, then scrape out the squash into a colander, leaving 1/2 inch thick "shell" for stuffing. Allow squash to drain well to remove as much water as possible.
Then in a medium bowl mix eggs, Parmesan cheese, Tony Cacherie's and lemon juice. Add squash and croutons using a potato masher to break up larger pieces of squash and croutons, creating a stuffing. Reserve one shrimp for garnish on each shell. When croutons are soft, add shrimp and stir together. Fill each shell with stuffing and top with a shrimp and a dusting of fine bread crumbs.
Bake on a foil lined cookie sheet at 350 degrees for 45 minutes, or until stuffing appears firmed and lightly browned. Add a sprinkle of paprika for additional color and/or garnish with parsley if desired.
For a more spicy dish, add 1 teaspoon liquid crab boil to recipe. That's the way I prefer it!
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|Serving Size: 1 Serving (74g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 70 (46%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 217.3mg||67 %|
|Sodium 288.1mg||10 %|
|Potassium 110.7mg||3 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 8.9g|
|Protein 10.9g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 152
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