Shrimp, Mirliton and Avocado Appetizer

This is an easy, Louisiana-style appetizer adapted from an old recipe.  Very tasty and and easy to make. My husband states, “I hope you’ll make it again.” I served it at a holiday party recently and it was well received.

Here’s the story. My mother-in-law was making her traditional pumpkin chiffon pies at Thanksgiving using an old, old cookbook. She stated that her mother,  in the 1940’s, had gone to a ladies party and had liked the avocado appetizer so much that she asked the hostess for the recipe. To her surprise, the hostess mailed her the cookbook! So the cookbook, and it’s companion volume, is well used over the years.

I saw the recipe and thought that this might be good with mirliton and shrimp added.  Boil the shrimp and cook the mirliton until tender and chop. Add it to the other ingredients. The sauce uses 2 ingredients. Simple enough.