MIRLITON
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
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
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.
SHRIMP-STUFFED MIRLITONS
The mirliton is a pale green squash with an end puckered up like a toothless granny. They are native to Louisiana, but if you grew up eating from certain Latin American culinary canons, you might know them as chayote. In New Orleans, mirliton stuffed with shrimp is a dish both common and fancy. The chef David Guas, who grew up in Louisiana and now runs the Bayou Bakery in Washington, D.C., ate this version at his Granny Lilly's holiday table in Amite, La. His recipe is a version of her original, but with a touch of heat from cayenne pepper as influenced by Justin Wilson, a relative who had a long-running cooking show on New Orleans public television that he punctuated with the tagline "I guaranteeeeee!" Use the freshest shrimp you can find. Something from the Gulf of Mexico would lend authenticity. And be careful scooping the flesh from the mirlitons. The skin is thin and can break easily.
Provided by Kim Severson
Categories dinner, lunch, main course
Time 1h30m
Yield 6 entree or 12 side dish servings
Number Of Ingredients 18
Steps:
- Cut mirlitons in half and scoop out the large seed in the middle. Boil in salted water to cover for 25 minutes, or until tender when punctured with the tines of a fork. Be careful not to overcook.
- Drain and cool for 15 minutes, then scrape out insides into a colander to drain. Leave 1/4 inch of flesh inside shell, being careful not to puncture skin.
- Chop drained mirliton flesh and add to a medium bowl. Mix in butter, lemon juice, parsley, salt, pepper, cayenne, Worcestershire sauce and 1/2 cup bread crumbs; set aside.
- Heat oven to 375 degrees. Heat oil in a medium saucepan or cast-iron skillet over medium heat. Add onion, bell pepper and celery and sauté until almost translucent. Add garlic, green onion and tomatoes for just about 2 minutes. Add shrimp for 30 seconds to give them a touch of color. Quickly remove pan from heat and let it sit for 3 to 5 minutes to cool slightly. Fold sautéed ingredients into mirliton mixture.
- Scoop stuffing mixture into each mirliton half. Place mirliton in an oven-safe 1 1/2-inch deep pan. You may need two pans. Dust top of each mirliton evenly with remaining bread crumbs. Pour stock into pans to a half-inch depth, before covering and baking. Cover pans tightly with foil and bake for 20 minutes. Remove foil and bake for an additional 15 minutes or until tops are lightly browned.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 3 grams, Carbohydrate 59 grams, Fat 5 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 1346 milligrams, Sugar 3 grams, TransFat 0 grams
THE BEST SEAFOOD STUFFED MUSHROOMS
If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish.
Provided by Terri Benson Carroll
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
- Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 17.5 g, Cholesterol 132.4 mg, Fat 15.6 g, Fiber 1.4 g, Protein 17.4 g, SaturatedFat 8.9 g, Sodium 388.6 mg, Sugar 2.4 g
STUFFED CHAYOTE RECIPE
Use our Stuffed Chayote Recipe for an unforgettable family dish! We bet you'll be asked to make this deliciously cheesy Stuffed Chayotes Recipe again!
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Bring 2 quarts salted water to boil in large saucepan. Add chayotes; cook 4 minutes or until crisp-tender. (Do not overcook.) Drain chayotes; pat dry. Cover each of 8 of the chayote slices with 1 cheese slice; sprinkle with desired amount of crushed red pepper. Top with remaining chayote slices. Set aside.
- Beat egg whites in small bowl with electric mixer on high speed until soft peaks form. Add 1 of the egg yolks and 2 tsp. of the flour; beat on low speed just until blended. Discard remaining 3 egg yolks or reserve for another use. Dip chayotes into remaining flour, turning to evenly coat both sides. Pat slices gently to remove excess flour, then dip into egg white mixture.
- Heat oil in large saucepan on medium-high heat. Carefully add chayotes, 1 at a time, to hot oil; cook 1 minute on each side or until golden brown on both sides. Drain on paper towels.
Nutrition Facts : Calories 310, Fat 26 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 135 mg, Sodium 220 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 1 g, Protein 11 g
SHRIMP STUFFED MIRLITONS (NOLA CUISINE)
I LOVE CHAYOTES!!! So finding this creole recipe using chayotes was a welcome surprise. Mirlitons (chayotes) grow in abundance in southern Louisiana. This version is stuffed with shrimp and sounds absolutely delicious - can't wait to try them!
Provided by Jostlori
Categories Vegetable
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Cut the Mirlitons in half lengthwise, remove the seeds.
- Bring a large pot of water to a boil, season with salt as you would pasta water. Add a few Bay leaves and a bundle of fresh Thyme. When the water comes to a boil add the mirliton halves, and simmer for 45 minutes, or until tender. Cool.
- When the mirlitons are cool scoop out most of the pulp, leaving a shell about 1/2 inch thick. Dry the shells by patting with a paper towel. Reserve 1/2 of the the pulp and drain on paper towels, as they hold a lot of water. When dry, chop.
- In a large cast iron skillet melt the unsalted butter over medium heat, when hot add the andouille. Cook stirring often until slightly browned.
- Add the onion, celery and bell pepper and the creole seasoning, cook for 8- 10 minutes stirring often until the onions start to carmelize and the vegetables are soft.
- Add the garlic, Mirliton flesh and Thyme, cook for 2 minutes more.
- Add the shrimp and green onions and cook until the shrimp turn pink.
- Add 1/2 Cup water (or Shrimp Stock if you have any on hand) and 1 Cup of the bread crumbs. Stir until the mixture comes together. More bread crumbs or water may be needed. The mixture should be thick, yet moist, and it should hold together. Season to taste with salt, pepper and cayenne.
- In a small bowl, combine the ingredients for the topping.
- Divide the stuffing amongst the 4 mirliton shells and cover with the topping. Place into a 350 degrees oven until hot and the topping is golden brown. Serve immediately.
Nutrition Facts : Calories 1419.7, Fat 49.8, SaturatedFat 26.8, Cholesterol 252.2, Sodium 4277.7, Carbohydrate 186.2, Fiber 13.4, Sugar 16, Protein 59.5
SEAFOOD-STUFFED MIRLITON/CHAYOTE
A fairly simple and very authentic Creole recipe from New Orleans that I ate at the late, great Ugelsich's restaurant. (They prepared it with eggplant rather than chayote -- they're equally delicious.) Use crab meat or shrimp or a mixture of both. Two chayote halves are a good light entree, or one half is right for a side dish.
Provided by fluffernutter
Categories Crab
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Steam or boil the mirlitons until the flesh is just tender -- try not to overcook or the shell will fall apart. (Seven minutes in the microwave, 10 minutes in salted boiling water on the stovetop.) Cool slightly and scoop out the flesh, leaving a 1/4-inch shell. Set the flesh aside.
- Saute the onion, garlic, celery and parsley in the butter and olive oil over medium-low heat for about 20 minutes until very tender, adding chicken broth if the vegetables become dry and begin to stick. Add the squash and mash with a potato masher. Cook until squash liquid evaporates.
- Stir in the shrimp and crabmeat and cook until most shrimp are pink, about 2 minutes. Add enough bread crumbs to absorb any liquid in the mixture. Fill the mirliton shells with the mixture. Sprinkle with additional crumbs and dot generously with butter.
- Bake at 350 degrees for about 20 minutes until topping is crisp and golden.
Nutrition Facts : Calories 254.2, Fat 13.5, SaturatedFat 6.2, Cholesterol 160.3, Sodium 983.6, Carbohydrate 11.3, Fiber 3.4, Sugar 4, Protein 22.6
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