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.

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