Shrimp Stuffed Mirlitons (Chayote or Vegetable Pears) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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An unusual dish from the River Road Recipes cookbook of the Baton Rouge Junior League Ingredients:
4 large chayotes (mirlitons or vegetable pears) |
1 large onion, chopped |
1 clove garlic, minced (optional) |
1/2 cup chopped celery |
3 tablespoons shortening |
3/4 lb fresh cooked shrimp, cleaned |
1 cup grated sharp cheddar cheese, divided |
1/4 cup buttered bread crumb |
salt and pepper |
Directions:
1. Preheat oven to 350F.
2. Parboil mirlitons/chayote/vegetable pears until almost tender.
3. Cut in half and scoop out the meat; mash and set aside, reserving shells.
4. Saute onion and garlic in shortening until translucent; add celery and cook until tender.
5. Add mashed mirlitons, shrimp, 1/2 of the cheese, and salt and pepper to the sauteed vegetables.
6. Fill the reserved shells, cover with remaining cheese and bread crumbs.
7. Bake until crumbs have browned, approximately 30 minutes.
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