Mirlitons New Orleans Style
This recipe is easy for anyone to make and tastes delicious. It’s a dish that I love and my family makes its on all the holidays. It’s very versatile and can be made with chopped ham and crabmeat. Kim Reynolds, Create Cooking Challenge: Easy Peasy Top 10 finalist, WLIW viewer
Recipe Ingredients
- - 1/2 lb shrimp, cleaned and deveined
- - 3 Chayote squash
- - 1/2 cup chopped onions
- - 1/4 cup Parmesan cheese
- - 1/2 cup Italian style breadcrumb
- - 1 1/2 tbs oil
- - Season salt to taste
- Equipment needed:
- - 8 quart pot with lid
- - Pan to cook
- - Round baking dish to fit 6 halves of the stuffed squash
- - 4 cup bowl
- - knife, tablespoon, cutting board, cooking utensil
Recipe Instructions
- Preheat oven to 350 degrees.
- Cut squash in half and place in pot. Cover with water and boil until tender.
- While squash is boiling, dice onions.
- Put oil in pan and gently heat.
- Put diced onions in pan and cook until clear and remove from heat.
- Cut shrimp into bit size pieces and set in fridge until you’re ready to use.
- Once squash is fork-tender, remove from the pot and set aside to cool.
- Remove shrimp from fridge.
- Scoop out the center of the cooled squash into the bowls. Drain the extra liquid from the squash so that it’s moist but not soupy. Put the cored out squash shells aside to be stuffed.
- Put pan with onions back on a medium heat. When pan is hot, add the drained squash and shrimp. Cook for 1-2 minutes, just until the shrimp just begin to turn pink.
- Add the breadcrumbs and Parmesan cheese and remove from heat.
- Stuff the mixture into the cored out squash shells.
- Bake for 35-45 min on 350 or until lightly brown. Serve with buttered rice and a side salad.