Grandma, Ada Dufresne, grew mirlitons in New Orleans. I (Pat) remember a vine growing over her back door where she could easily pick them when they grew ripe. She would bring some with her when she came to visit. She never learned to drive a car, so she would have one of her daughters bring her, or she would take the Greyhound bus. We would pick her up in Lake Charles at the bus station. I don’t remember mom ever buying mirlitons. After I was married, I was surprised to see them in the produce section at the grocery store where they were called “vegetable pears.” My sister, Linda, who lives in Slidell, Louisiana always brings this dish for holidays.
Recipe By Ada Dufresne – Pat’s grandmother
Method
Ada Dufresne, Jerry, Linda, Pat and Kathy
8 mirliton
1 stick butter
1 onion
1 clove garlic
2 ribs celery
1 bunch green onions
1 pound shrimp — peeled
salt
Tony’s seasoning
bread crumbs
1 egg — beaten
Method
Cut mirliton in half and boil until tender. Scoop out meat with a spoon being careful not to tear shell. Discard seed. Place meat in a colander and let drain.
Saute onion, garlic and celery in butter. Add mirliton and cook until thick and most of the water has evaporated. Add shrimp that has been cut into small pieces, and cook until done. Add 1 beaten egg and about 1/2 cup bread crumbs. Put mixture in shells and place on a cookie sheet that has been lined with tin foil. Sprinkle each shell with bread crumbs and dot with butter. Bake 350 30 minutes.
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