3 mirlitons, boiled, cut in half and seeded
2 tablespoons olive oil
1/2 cup chopped onions
1/4 cup chopped bell pepper
1/4 cup chopped celery
2 teaspoons minced shallots
1 teaspoon minced garlic
1/2 pound large shrimp, peeled, de-veined and each cut into 3 pieces
1/2 cup dried fine bread crumbs
2 tablespoons finely chopped parsley
1/4 cup grated Parmigiano-Reggiano cheese, plus 2 tablespoons for garnish
Salt and cayenne
2 tablespoons chopped chives
Essence, recipe follows

Preheat the oven to 350 degrees. Scoop out the pulp of the mirlitons, leaving a 1/4-inch shell. Reserve the pulp. In a saute pan, heat the olive oil. Sauté the onions, peppers, celery, and shallots for about 5 minutes, or until they are wilted and golden. Season with salt and cayenne. Add the garlic, shrimp and reserved pulp. Sauté the mixture for 5 minutes. Stir in the bread crumbs, cheese, and parsley. Remove from the heat. Fill each mirliton shell with the mixture. Bake for 1 hour. Place the stuffed mirlitons on a platter. Garnish with chives, cheese and Essence.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Yield: 6 servings
Prep Time: 35 minutes
Cook Time: 1 hour

Recipe courtesy Emeril Lagasse