Boil the mirlitons just until tender. Cool and peel. Cut each in half lengthwise and trim off the end closest to the seed. Remove the seed. Cut a thin slice from the rounded side of each mirliton half so it will sit level. Spoon out pulp from inside leaving a 1/4 inch shell. Discard pulp. Make a roux with 1/4 cup oil and 1/4 cup flour. Add bell peppers, onions, celery and garlic and stir. Remove from heat. In a separate saucepan heat the cream and then add the roux, stirring until dissolved. Season shrimp and saute in margarine with green onions until done, about three to five minutes. Add cream and roux mixture. Dredge mirlitons in seasoned flour, then in milk and egg mixture, then in seasoned bread crumbs. Deep fry until golden brown. Spoon in the shrimp sauce and serve. Sprinkle with paprika.
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Cajun Country -- New Iberia, Louisiana