Ingredients
7 Mirlitons (Chayote Pear)
1 Onion - Finely Chopped
1/4 Cup Bell Pepper - Finely Chopped
4 Green Onions - Finely Chopped
1 Stalk Celery - Finely Chopped
4 Tbsp. Salted Sweet Cream Butter
2 Cups Shrimp
(Peeled, Deveined and Chopped)
Salt
Pepper
1 Cup Plain Bread Crumbs
And Additional For Sprinkling
1 Egg - Beaten
Directions
- Preheat oven to 350° degrees.
- Boil mirlitons, whole, until tender. Remove from water and cool.
- Cut 6 mirlitons in half lengthwise. Remove seed and carefully remove pulp,
leaving 1/4 inch along shell. - Chop mirliton flesh along with the 7th boiled mirliton that has been deseeded and skinned. Set aside.
- In large skillet over medium high heat, saute’ onions, bell pepper, green onions and celery in 4 Tbsp. Butter, until brown.
- Add the shrimp, mirliton pulp and salt and pepper. Cook over medium heat for 20 minutes, stirring occasionally.
- Add bread crumbs. Cook for another 20 minutes over medium low heat. Remove from heat.
- Stir in beaten egg. Mix well.
- Prepare The Oyster Bed by spraying cooking wells with non-stick spray.
- Position hollowed mirliton in each well. Using a spoon, fill mirlitons with a generous amount of stuffing. Sprinkle tops with bread crumbs and dot with melted butter.
- Bake at 350° degrees until golden brown.
60 min. prep-time
Serves 6
30 min. cook time
