Mirliton Relish Recipes

MIRLITON

Mirliton image

Mirliton (chayote) squash is the vegetable that is used to make this wonderful dressing. It's very popular here in Louisiana around the holidays.

Provided by MOUNTMAN

Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes

Time 2h30m

Yield 8

Number Of Ingredients 12

Ingredients

6 (8-ounce) mirlitons (chayotes)
2 teaspoons olive oil
1 clove garlic, minced
1 medium onion, chopped
1 pound fresh shrimp, peeled and deveined
1 pound cooked, cubed ham
1 egg
1 cup dry bread crumbs
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
salt and pepper to taste
½ cup dry bread crumbs for topping

Steps:

Bring a large pot of water to a boil. Add mirliton, and boil until tender, about 45 minutes. Drain, cool, and peel. Cut in half, remove seeds, and cut into cubes.
When the mirliton are almost done, bring another pot of water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain shrimp, reserving the water for later. Preheat the oven to 250 degrees F (120 degrees C).
Heat olive oil in a large skillet over medium-high heat. Fry onion and garlic in the oil until soft. Transfer to a 9x13 inch baking dish. Add the shrimp, ham, and cubed mirliton. Beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. Mix in the bread crumbs, parsley, thyme, salt and pepper until evenly blended. If it seems a little dry, add a little more water from the shrimp. You have the choice to freeze, refrigerate, or bake at this point. Sprinkle some more breadcrumbs on top if desired.
Bake for 1 hour and 30 minutes in the preheated oven, or until golden brown on top.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 23.1 g, Cholesterol 141.3 mg, Fat 14.1 g, Fiber 3.8 g, Protein 24.7 g, SaturatedFat 4.5 g, Sodium 1061.7 mg, Sugar 4.4 g

STUFFED MIRLITONS

Stuffed Mirlitons image

Provided by Food Network

Categories appetizer

Time 1h30m

Yield 8 servings

Number Of Ingredients 9

Ingredients

4 large mirlitons (also known as chayotes)
3 tablespoons cooking oil
1/2 cup diced onions
1/4 cup chopped celery
1 cup shrimp, cooked and chopped, or 1 pound bulk sausage, cooked and drained
1/2 cup Italian bread crumbs
1 1/2 teaspoons seasoned salt
1/8 teaspoon cayenne pepper
1/2 cup bread crumbs (plain or Italian)

Steps:

Cut mirlitons in half lengthwise. Remove seeds in center. Boil until tender. Scoop out flesh, reserving shell for stuffing. Mash the flesh.
Preheat oven to 350 degrees F.
Heat oil in a 9 to 10-inch skillet over medium heat. Add onion and celery and saute until tender. Add mashed mirliton flesh, shrimp (or sausage), 1/2 cup Italian bread crumbs, seasoned salt, and cayenne pepper and stir to combine. Fill mirliton shells with this mixture. Cover with remaining bread crumbs. Bake for 30 minutes or until browned. This can be served as a main dish and it also freezes well.

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