Stuffed Shrimp Mirlitons (Chayotes)

 

Stuffed Shrimp Mirlitons (Chayotes)



4 mirlitons

1 pound of shrimp, peeled, deveined and cut in pieces

1 cup of bread crumbs (Italian bread crumbs if available

½ stick of butter

1 onion, chopped minced

2 cloves garlic, minced

½ cup celery, minced

2 tablespoons of parsley, minced

Salt and pepper to taste

½ cup of white wine

½ cup of water

 

1. Cut mirlitons in half and remove the seed.  Boil mirlitons until tender on medium heat for about 35 minutes or until pulp seems to be tender for removal. 
2. Remove mirlitons from pot and let cool.  When cool scoop out pulp and set aside. Save the halved skins to be used to fill with stuffing.
3. Melt butter and sauté onions, garlic and celery until clear.  Add raw shrimp and cook until pink. 
4. Mash pulp of mirlitons and add to pot with shrimp.  Cook for about 5 minutes stirring several times so mixture will not burn on the bottom. 
5. Add bread crumbs, parsley, salt and pepper to taste.  Mix all together and spoon mixture into the half shells. 
6. Add to bottom of pan the white wine and water.  This will prevent the mirlitons from sticking.
7. Place stuffed shells in baking pan and top each shell with bread crumbs. 
8. Bake at 350°F for about 30 minutes or until golden brown.

 TIP:

Shrimp, may be substituted with crawfish, ham or hamburger meat.