Recipe - Spicy Shrimp Stuffed Mirliton

3 Mirlitons; boiled, halved,
; and seeded
2 tablespoon Olive oil
One half cup Chopped onions
One fourth cup Chopped bell pepper
One fourth cup Chopped celery
2 teaspoon Minced shallots
1 teaspoon Minced garlic
One half pound Large shrimp; peeled,
deveined,
; each cut in 3 pieces
One half cup Dried fine bread crumbs
2 tablespoon Finelychopped parsley
One fourth cup Grated ParmigianoReggiano
cheese; plus
2 tablespoon Grated ParmigianoReggiano
cheese; for garnish
Salt; to taste
Cayenne pepper; to taste
2 tablespoon Chopped chives
Emeril's Essence; see * Note

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.

Preheat the oven to 350 degrees. Scoop out the pulp of the mirlitons,
leaving a 1/4inch shell. Reserve the pulp. In a saute pan, heat the olive
oil. Saute 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. Saute 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. This
recipe yields 6