Zesty lemon shrimp stuffed mirlitons

2 mirlitons, cut in half

1 small onion, sliced & caramelized

8 cloves of garlic, roasted

10 jumbo shrimp, shells removed

½ cup crumbled feta cheese

½ teaspoon of lemon zest, grated

1 teaspoon of fresh lemon juice

1 teaspoon citrus seasoning

Salt, to taste

Black pepper, to taste

½ teaspoon of red pepper flakes

2 tablespoons of olive oil, divided


Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.

Drizzle 1 tablespoon oil over prepared pan. Place mirlitons cut side down, on prepared pan.

Bake until mirlitons are tender but not falling apart, about 40 minutes. Let cool slightly.

Season your shrimp with salt, pepper, red pepper flakes, & citrus seasoning.

In a medium skillet, heat remaining 1 tablespoon oil over medium-high heat & cook your shrimp for 2 mins on each side.  Once cooked, remove your shrimp and place them in a mixing bowl.  Add the feta cheese, lemon juice, lemon zest, caramelized onions, roasted garlic & mix everything together.

Scoop out mirliton flesh, leaving a ½-inch-thick shell. Discard seeds.  Return mirliton shells cut side up, to pan. Sprinkle shells with salt, and spoon in shrimp mixture into shells.

Bake for 10 minutes and then serve & enjoy.

*Please note this only makes a small batch.  If you plan to make a bigger batch, just double the recipe.


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