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Shrimp and Ham Stuffed Chayote ( Mirlitons ) |
| Serves 8 |
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| 4 large chayote squash ( aka mirlitons ) |
| 1 pound unpeeled, medium shrimp |
| 1/3 cup minced onion |
| 1/4 cup chopped fresh parsley |
| 4 green onions, chopped |
| 3 garlic cloves, minced |
| 2 tablespoons bacon drippings |
| 8 ounces cooked ham, coarsely chopped |
| 1 1/4 cup soft breadcrumbs, divided |
| 1 tablespoon Creole seasoning |
| 1 large egg, lightly beaten |
| 2 tablespoons butter, melted |
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| Bring chayote and water to cover to a boil in a dutch oven; boil 25 to 30
minutes or until tender. |
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| Peel shrimp, and
devein, if desired. Set shrimp aside. |
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| Drain and cool chayote. Cut in half lengthwise; remove seeds, and
discard. Scoop out pulp, leaving 1/2 inch thick shells; chop pulp. |
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| Saute onion and next 3 ingredients in hot bacon drippings 3 minutes.
Add shrimp and ham; cook, stirring constantly, 3 to 5 minutes or until shrimp
turn pink. Stir in chayote pulp, 3/4 cup breadcrumbs, and Creole
seasoning; cook , stirring occasionally , 5 minutes. Let cool slightly;
stir in egg. Stuff chayote mixture evenly into chayote shells. |
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| Stir together remaining 1/2 cup breadcrumbs and butter. Sprinkle
evenly over stuffed chayote. Place in a lightly greased 13 x 9 inch baking
dish. |
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| Bake at 375 degrees for 15 to 20 minutes or until lightly browned.
Enjoy!!! |
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Creamed Chayote with Chives |
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| 4 large chayote squash
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| 2 TB.
Vegetable Oil |
| 1 cup
heavy cream |
| 3 TB.
chopped fresh chives |
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| Cut each
chayote lengthwise into 1/2 - inch wedges and discard seed if necessary.
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| In a 12 -
inch heavy skillet heat oil over moderate heat until hot but not smoking |
| and cook
chayotes stirring occasionally, until crisp-tender...about 5 minutes. |
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| Add cream
and simmer until chayote is tender and cream is slightly thickened...about |
| 3
minutes. Add chives and season with salt. |
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