Gourmet Mirliton Dip
|Finely chopped green onions and tops||1 Cup (16 tbs)|
|White pepper||2 Teaspoon|
|Red pepper||1⁄2 Teaspoon|
|Chopped parsley||1 Tablespoon|
|Canned shrimp/1 can of shrimp and 1 can crabmeat||9 Ounce, finely chopped (2 Cans, 4 1/2 Ounce Each)|
|Dry white wine/Dry sherry||1⁄2 Cup (8 tbs)|
Boil mirlitons in water until tender.
Cut in half and scoop out center.
A grapefruit spoon is good for this.
Put pulp in blender and beat until all lumps are gone.
You will end up with about 3 cups of pulp, a little more or less does not matter.
Saute green onions in butter.
Add mirliton pulp, salt, white and red pepper and parsley.
Cook slowly, covered, stirring frequently, for about 30 minutes.
Add shrimp, or part shrimp and part crabmeat, if desired.
Cook slowly about 15 minutes.
Just before serving, add wine.
Serve in chafing dish with toasted bread rounds.
May be prepared ahead and frozen, but add wine when heating to serve.
Makes about 4 cups.