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
SHRIMP STUFFED MIRLITONS (CHAYOTE OR VEGETABLE PEARS)
Make and share this Shrimp Stuffed Mirlitons (Chayote or Vegetable Pears) recipe from Food.com.
Provided by Molly53
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F.
- Parboil mirlitons/chayote/vegetable pears until almost tender.
- Cut in half and scoop out the meat; mash and set aside, reserving shells.
- Saute onion and garlic in shortening until translucent; add celery and cook until tender.
- Add mashed mirlitons, shrimp, 1/2 of the cheese, and salt and pepper to the sauteed vegetables.
- Fill the reserved shells, cover with remaining cheese and bread crumbs.
- Bake until crumbs have browned, approximately 30 minutes.
BAKED STUFFED MIRLITONS (CHAYOTE OR VEGETABLE PEARS)
Make and share this Baked Stuffed Mirlitons (Chayote or Vegetable Pears) recipe from Food.com.
Provided by Molly53
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F.
- Soak the dry toast/stale bread in water; squeeze out and set to the side.
- Cut vegetables in half lengthwise; remove seed in center.
- Boil in water until tender.
- Scoop out and and mash or chop; reserve the shell for stuffing.
- Saute the onions, garlic until translucent; add the ground pork and cook to a light brown.
- Add 1 cup of water and cook slowly.
- Add the drained and mashed or cut up vegetable and the toast/bread to the sausage mixture.
- Mix well, season to taste with salt and pepper and fill reserved shells.
- Sprinkle with bread crumbs and dot with butter.
- Bake until crumbs brown, approximately 30 minutes.
Nutrition Facts : Calories 403.6, Fat 22.3, SaturatedFat 6.9, Cholesterol 84.9, Sodium 225.4, Carbohydrate 26.4, Fiber 3.4, Sugar 5, Protein 24.1
GRATIN OF CHAYOTE (MIRLITON OR VEGETABLE PEARS) AND ACORN SQUASH
Make and share this Gratin of Chayote (Mirliton or Vegetable Pears) and Acorn Squash recipe from Food.com.
Provided by Molly53
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F and butter a 9 x 12 baking pan.
- Boil whole squashes for 20 minutes or until almost tender.
- Peel, halve, seed, and coarsely chop cooked squash.
- One at a time, whisk cream, garlic, chiles, cayenne, nutmeg, and garlic salt into eggs.
- Layer baking dish with half the acorn squash, top with chayote squash, then add remaining acorn squash.
- Scatter jalapeño, onions, and bell peppers evenly on each layer.
- Pour seasoned egg mixture over squash and bake for approximately 15 minutes or until custard sets.
Nutrition Facts : Calories 117.1, Fat 8.5, SaturatedFat 4.7, Cholesterol 94, Sodium 35.8, Carbohydrate 7.9, Fiber 1.4, Sugar 0.7, Protein 3.5
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