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.
SHRIMP AND MIRLITON CASSEROLE
Steps:
- Bring a large pot of water to a boil. Add the mirlitons and cook until tender, 45 minutes to 1 hour. Remove from the heat, drain, and set aside to cool completely.
- Meanwhile, combine the shrimp with 2 tablespoons olive oil and 1 tablespoon Bayou Blast in a mixing bowl and toss to coat evenly. Cover and refrigerate until ready to use.
- When the mirlitons are cool, cut them in half lengthwise, remove the seeds, peel, and coarsely chop. Set aside.
- Preheat the oven to 350 degrees F.
- Heat the remaining 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the onions, bell peppers, and jalapeno. Add the remaining 1/2 tablespoon Bayou Blast and the thyme. Cook, stirring, until the vegetables are soft and lightly golden, 4 to 6 minutes.
- Add the garlic and cook, stirring, for about 2 minutes. Add the mirlitons and cook, mashing them with a potato masher, until very tender and most of the liquid has evaporated, about 30 minutes. Add the shrimp, salt, black pepper, green onions, and parsley. Cook, stirring, until the shrimp turn pink, 3 to 4 minutes. Remove from the heat.
- Add the eggs, 1 cup of the bread crumbs, and the pepper sauce. Mix well. Spoon the mixture into a 9 by 13-inch casserole dish. Sprinkle the cheese evenly over the top, then sprinkle with the remaining 1 tablespoon of bread crumbs. Bake until the topping is lightly browned and bubbly, about 30 minutes. Serve warm.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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 MIRLITON
Mirliton -- also known as chayote -- is a light green, slightly pear-shaped squash that's a staple in Louisiana. This crab and shrimp-stuffed version is a dish often found in restaurants. Go to a specialty supermarket to hunt down the squash and celebrate your next holiday New Orleans style.
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F. Put the mirliton halves cut-side down in a 9-by-13-inch baking dish. Add 1 cup of water, cover tightly with foil and bake until soft, cooked through and easily poked with a fork, about 1 hour 15 minutes. Set aside until cool enough to handle, about 20 minutes. (Leave the oven on.) Scoop out the pulp--making sure to leave a 1/4-inch border all around--then chop the pulp and reserve. Discard the water from the baking dish and return the scooped-out mirliton halves cut-side down.
- Meanwhile, melt 6 tablespoons of the butter with the Cajun seasoning in a large skillet over medium-high heat. Add the celery, garlic, bell pepper, onion and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are soft and just begin to brown, 7 to 8 minutes. Add the sausage, hot sauce and tomatoes and cook, stirring, until the sausage is warmed through and the tomatoes start to release their juices, about 3 minutes. Add the crab, shrimp and reserved mirliton pulp and continue cooking until heated through, 2 to 3 minutes.
- Microwave the remaining 2 tablespoons butter in a small microwave-safe dish until melted, about 30 seconds. Add the breadcrumbs and parsley and stir until well combined.
- Turn each mirliton half over so the cut side is facing up. Stuff each with about 1/2 cup of the crab and shrimp mixture--it will seem like a lot, but that's OK. Sprinkle with the breadcrumb mixture and bake until the shrimp are cooked through and the breadcrumbs turn a deep golden brown, 10 to 12 minutes. Serve with additional hot sauce if desired.
SHRIMP STUFFED MIRLITONS
These Shrimp Stuffed Mirlitons is overflowing with shrimp and other mouth-watering ingredients.
Provided by Kim Seghers
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Pour water covering the mirlitons. Add the crab boil. Parboil mirlitons until you can pierce mirlitons with a fork.
- Once mirlitons are done place mirlitons in an ice water bath and let set for 15 minutes or until cool.
- Melt 1/2 stick butter in saucepan and cook shrimp until pink and firm, set aside. Season shrimp with cajun season if you want more spice.
- Saute all the vegetables using remaining 1/2 stick of butter until tender, while the mirlitons are in the ice bath. Place vegetables in a glass bowl and set aside.
- Remove mirlitons from ice bath and carefully slice each mirliton lengthwise.Using a teaspoon, remove seeds.
- Gently scoop all pulp (mirliton meat) out of each shell being careful not to tear the shells and place pulp from mirlitons into a medium size pot.
- Place empty shells onto a cookie sheet.
- Cook pulp from mirlitons on medium heat. Use spoon to chop mirliton pulp and cook 30 minutes, stirring occasionally until most of the liquid is evaporated. Add veggies, shrimp, and all of your seasoning. Stir well.
- Take saucepan from heat stir in 2 1/2 cups of Italian breadcrumbs. Note- add more breadcrumbs if needed.
- Preheat oven to 350 degrees.
- Divide mixture into 24 equal portions and stuff into hollowed-out mirliton shells.
- Sprinkle tops with remaining bread crumbs and place on baking sheet and top each mirliton with a pat of butter.
- Bake 30 minutes or until golden brown. Garnish with parsley. Enjoy!
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
SHRIMP-STUFFED MIRLITONS
I have seen people who saved the mirliton shells and stuff those with the shrimp mixture, but this is the fuss-free version of the dish. Mirlitons (also chayote pears) are pretty expensive in supermarkets, and it takes several to make a good casserole. In New Orleans, however, these vegetable pears grow on vines in every third backyard making them fairly easy to come by. In general, any recipe that calls for cooked eggplant or cooked winter squash can be prepared with mirlitons.
Provided by Jane Netto @JaneNettoGrannyGoodCooker
Categories Side Casseroles
Number Of Ingredients 14
Steps:
- 1. Boil whole mirlitons in water until tender, about 40 minutes. Drain mirlitons in a colander and let stand until cool enough to handle. Split the mirlitons in half lengthwise, remove the seeds, and scoop the pulp into a bowl. Using a potato masher or fork, mash the mirliton pulp.
- 2. In a skillet, melt 2 tablespoons butter over medium-high heat. Saute onions, celery bell pepper, garlic, half the parsley, and the green onions. Cook 3 minutes. Add 4 more tablespoons butter and the shrimp. Saute just until shrimp turn pink. Add ham.
- 3. Add the mashed mirliton pulp to the skillet and stir until heated through. Add the bread to the mixture and stir to blend. Slowly pour the eggs into the skillet while stirring quickly. Add salt and pepper to taste. Stir in remaining parsley.
- 4.Spoon mirliton mixture into a baking dish. Sprinkle with bread crumbs or cracker crumbs and dot with remaining butter. bake at 350 degrees F for 45 minutes or until dish is set and nicely browned.
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