2 Large Onions
1 Bell Pepper
3 Stalks Celery
Garlic to taste
2-3 lbs. Peeled Shrimp
Bread Crumbs (I use coarse french bread, but my mother uses Italian seasoned and it's very good)
Boil your mirlitons until they're fork tender, halve, then let to cool and drain (reserve some of the liquid).
Sweat your trinity and 1-2 bay leaves in butter, being careful not to scorch. Add garlic and seasoned (I use SYM) shrimp. I also squeeze in half a lemon, then finish with a punch of parsley... Leave the shrimp a bit undercooked, as you will bake this dish later.
Pit the mirlitons and scoop out of the outer skin with a tablespoon. Add mirliton to large bowl and mix in shrimp mixture. Add bread crumbs to the appropriate consistency (you can always add some of the liquid you reserved, if need be). Mix/mash a bit, and add thyme (powdered thyme is super potent so use sparingly) and season to taste.
Add contents into casserole pan, smooth out, and top with fine breadcrumbs, Parmeggiano-Reggiano, thin-sliced lemon, and several pats of butter. Bake at 350 until it browns and sets.
If you make it, let us know how you like it!