Servings: 8 servings
Cook Time: 1 hr 20 min
Difficulty: Easy
4 mirlitons
1 teaspoon Cajun seasoning
1 stick butter
1/2 cup chopped green onion
3 stalks celery, chopped
1/2 cup chopped yellow onion
1 green bell pepper, seeded and chopped
1/4 pound shrimp, peeled, tailed, deveined and chopped
1/2 cup bread crumbs
Salt and freshly ground black pepper
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.
Thanks for this recipe Paula. Chayote is common in Puerto Rico and its great finally having a recipe with flavor.
By JoAnn on April 08, 2011
Had these served to us on Thanksgiving as an "appetizer" and they are FABULOUS! I can't wait to make them myself.
By Anonymous on December 01, 2009
This was a wonderful side dish. If you like squash you'll love this recipe! It's not too spicy, and mild tasting, but got lots of rave reviews at my dinner party.
By Ang on August 27, 2009
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Join Paula, Bobby and Jamie for a book signing at the Lady and Sons restaurant in Savannah from 2 to 4 pm.
Join Paula, Bobby and Jamie for a book signing at Uncle Bubba’s Oyster House in Savannah from 10 am to 12 pm.
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