Cajun Light Cooking

Yes, It's Possible

(page 5 of 5)

Shrimp-and-Mirliton Rice Dressing

Recipes often call for discarding the mirliton seeds, but they are actually quite tasty, with an almond-like flavor.

2 small mirlitons, peeled and chopped
1 medium onion, chopped
1 cup chicken stock or broth
1 cup crushed tomatoes
1 pound shrimp, peeled, deveined and chopped
4 tablespoons ground, dried shrimp
3 cups cooked rice
Creole seasoning to taste
Coarse salt and freshly ground black pepper to taste
Hot sauce to taste
2 tablespoons chopped parsley

Combine the mirlitons, onion and stock in a heavy pot; bring to a boil; reduce heat; cover; and simmer until the vegetables are tender, about 10 minutes. Add the tomatoes; shrimp; and ground, dried shrimp, and cook, stirring occasionally, until the shrimp are tender, about 5 minutes. Add the rice, and stir to combine. Season with Creole seasoning, salt, pepper and hot sauce. Add the chopped parsley. Serves about 6.

You Might Also Like

Grill Talk

Quick and easy for hot days

Tales and the Mule

The cocktail world’s beating heart

Throw Me A Cabbage

Irish traditions; international recipes

In the Mix

Our guide to great rum drinks

For The Grill

4 light and easy recipes

Add your comment:
Edit ModuleShow Tags Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags