Paula Deens Shrimp Stuffed Mirilton Chayote
From valinkenmore 15 years ago
- 70 minutes to make
- Serves 8
If you have never tried Mirilton (Chayote Squash) here is a great recipe from Paula Deen's website. I absolutley love these. The shrimp stuffing is a winner all by itself!
Ingredients
- 4 mirlitons shopping list
- 1 teaspoon cajun seasoning shopping list
- 1 stick butter shopping list
- 1/2 cup chopped green onion shopping list
- 3 stalks celery, chopped shopping list
- 1/2 cup chopped yellow onion shopping list
- 1 green bell pepper, seeded and chopped shopping list
- 1/4 pound shrimp, peeled, tailed, deveined and chopped shopping list
- 1/2 cup bread crumbs shopping list
- salt and freshly ground black pepper shopping list
How to make it
- 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.
People Who Like This Dish 4
- lastshallb1st Chicago, IL
- morninlite Kalamazoo, MI
- valinkenmore Malott, WA
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The Rating
Reviewed by 1 people-
I am going to print this off.Knowing that my family would LOVE this one.I added this recipe to The Deens Family & The Lady Sons Fan.5 Forks.
sandygalesmith
in Saint Joseph loved it
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" It was excellent "