Mirlitons Farcis Aux Crevettes (Chayotes stuffed with shrimp)

Ingredients

• 3 chayotes (see note), about 3/4 to 1 pound each
• Salt to taste, if desired
• ¾ pound raw shrimp in shell
• 4 tablespoons butter
• 1 cup finely chopped onion
• 1 teaspoon finely minced garlic
• 2 tablespoons flour
• 1 cup milk
• 2 teaspoons finely chopped fresh ginger, optional
• ¼ cup finely chopped scallions
• 1 egg yolk
• Freshly ground pepper to taste
• ½ cup fine fresh bread crumbs
• ¼ cup finely chopped parsley
• ½ cup grated Cheddar cheese

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    283 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 19 grams protein; 156 milligrams cholesterol; 379 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Split chayotes lengthwise in half. Put in kettle of cold water and add salt to taste. Bring to boil and simmer about 10 minutes. Do not overcook or vegetables will become mushy. Drain and run briefly under cold water. Drain again.
2. Using spoon or melon-ball cutter, scoop out flesh and seeds of each half, leaving shell of about eighth of an inch thick or slightly thicker. Set the shells aside. Chop flesh and seeds fine. There should be about one cup. Set aside.
3. Peel and devein shrimp and chop coarsely. There should be about one and a quarter cups. Set aside.
4. When ready to cook, preheat oven to 425 degrees.
5. Heat half the butter in saucepan and add onion and garlic. Cook, stirring, until wilted. Sprinkle with flour and stir to distribute evenly. Add milk, stirring rapidly with wire whisk.
6. When sauce is thickened and smooth, add chopped pulp. Bring to boil, stirring, and add ginger and scallions.
7. Remove from heat and stir in egg yolk. Let stand to room temperature. Stir in shrimp, salt pepper, quarter cup of bread crumbs and parsley.
8. Use mixture to stuff chayote halves. Pile up and smooth over.
9. Blend remaining quarter cup of bread crumbs and cheese. Sprinkle tops with mixture, patting to help it adhere. Dot with remaining two tablespoons of butter.
10. Arrange stuffed halves in a lightly buttered baking dish and place in oven. Bake 20 minutes.

• The Louisiana name for chayotes is mirlitons.

About 1 hour 20 minutes