Photo: Shrimp Stuffed Mirliton Recipe
Ingredients
- 4 mirlitons
- 1 teaspoon Cajun seasoning
- 1 stick butter
- 1/2 cup chopped green onion
- 3 stalks celery, chopped
- 1/2 cup chopped yellow onion
- 1 green bell pepper, seeded and chopped
- 1/4 pound shrimp, peeled, tailed, deveined and chopped
- 1/2 cup bread crumbs
- Salt and freshly ground black pepper
Directions
Preheat oven to 350 degrees F.
Bring a large pot of water to a boil over high heat and add about a 1/2 teaspoon of Cajun seasoning. Add the mirliton, lower the heat and cook for 30 to 45 minutes until it is the consistency of a soft potato. Drain mirliton. Put a knife in the crease, cut the mirliton in half lengthwise. Scoop out the pulp, leaving at least 1/4-inch all around. Set pulp aside. Turn upside down to let them mirliton drain.
In skillet over medium heat melt butter and add chopped vegetables until soft; about 5 to 10 minutes. Chop the mirliton pulp and add to skillet. Add remaining 1/2 teaspoon of Cajun seasoning and the shrimp and stir to combine. Stir in the bread crumbs and season with salt and pepper, to taste.
Place mirliton halves into a casserole dish. Scoop shrimp mixture into mirliton shells and bake for 30 minutes.
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By a007pistol_2328035
jacksonville, FL
on April 16, 2013
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very good.
By jason_7412468
randolph, MA
on March 02, 2013
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Actually I change my review after thinking about it and doing the math at a full stick it only equal to 1 tbs per chayote half or serving. Not that bad.
By mbosch
Tonasket, 87
on September 18, 2011
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Oh wow! I have no idea how perfectly authentic this recipe is; only know it is some of the BEST FOOD you can cook and serve to anyone! I have made this recipe time and again for all manner of folks and have never had even one bite left over. MIRLITONS = CHAYOTE, they are one and the same; and can be found even in my northwest rural market. They will be found with the REFRIGERATED vegetables, not with the squash. They are green and pear-shaped (and sized and don't resemble an acorn squash in the slghtest. My only change was to halve the butter, but truthfully, it is better with the whole stick. It is down-home food that can be delicious company fare. You can't go wrong with this recipe! My house burned down and all of my recipes with it. This one, I had to find again; can't believe the luke-warm reviews....thanks Paula & Hank!
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