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Shrimp & Mirliton Recipe 



2 lb. large Gulf shrimp, shelled, deveined, and cut into 1/2-inch pieces
7 medium mirlitons
2 green bell peppers, chopped
2 medium onions, chopped
3 large garlic cloves, minced
1 stick unsalted butter
24 saltines, finely ground (3/4 cup)
1/4 teaspoon cayenne, or to taste
2 tablespoons fine dry bread crumbs


Simmer mirlitons in water to cover by 2 inches in an 8-quart pot, partially covered, until very tender, about 1 hour. Drain mirlitons, then halve and peel, discarding pits. Coarsely chop in a food processor. Preheat oven to 400°F. Cook onions and bell peppers in 6 tablespoons butter in a 6- to 7-quart wide heavy pot over moderately low heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute. Add mirlitons and cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes. (Do not let vegetables brown.) Stir in cracker crumbs, shrimp, cayenne, and salt and pepper to taste and cook, stirring, 1 minute. Spoon into a shallow 3-quart baking dish and sprinkle with bread crumbs. Dot with remaining 2 tablespoons butter and bake in upper third of oven until crumbs are just golden, 12 to 15 minutes.



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