re: Anyone ever make shrimp and mirliton casserole?

Very light green color on the exterior, a whitish interior. Cut it in half from top to bottom(look at it as a pear), boil in water till a paring knife will easily pierce the flesh. There is a big white seed that should be prominent at the center, scoop this out with a spoon after cooking it. The rest of the flesh is then removed with the spoon to as a barest amount of it is left to hold its shape if you desire to stuff it, or if naked as a casserole item, go as far as possible to get every bit. The things which it can be stuffed with are numerous. Just play with the texture and the stuffing add-ins. Seafood stuffings are the most popular as a rule. Crab meat and shrimp as a combo mostly. DO NOT buy canned/pasteurized crab as that shite should go to a garbage dump upon sight. If there is not "special white" crab meat just do a shrimp stuffing.