Stuffed Mirlitons Chayote Squash Casserole Food

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SHRIMP AND MIRLITON CASSEROLE



Shrimp and Mirliton Casserole image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 10 servings

Number Of Ingredients 25

2 pounds medium shrimp, peeled and deveined
4 tablespoons olive oil
1 1/2 tablespoons Emeril's Bayou Blast (Essence), recipe follows
2 cups chopped yellow onions
5 pounds (about 8) medium mirlitons (chayotes)
1/2 cup chopped green bell peppers
1 large jalapeno, seeded and minced (about 1/4 cup)
1/2 teaspoon dried thyme
1/4 cup minced garlic
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely chopped green onions
1/4 cup finely chopped fresh parsley leaves
3 large eggs, lightly beaten
1 cup plus 1 tablespoon dried fine bread crumbs
1 teaspoon Emeril's Kick It Up! Red Pepper Sauce, or other hot sauce
3/4 pound freshly grated American cheese
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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



Seafood-Stuffed Mirliton/Chayote image

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

3 mirlitons, halved, cored
1 onion, chopped
2 garlic cloves, minced
1/2 cup chopped celery
2 tablespoons chopped fresh parsley
3 tablespoons butter
1 tablespoon olive oil
1 cup chicken broth (optional)
1 cup small uncooked shrimp, shelled
6 ounces crabmeat (or more)
Italian seasoned breadcrumbs
butter

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



Shrimp-Stuffed Mirlitons image

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

6 mirlitons (chayote squash)
1/4 tablespoon butter, softened
1/2 teaspoon lemon juice
1 1/2 teaspoons chopped parsley
2 1/4 teaspoons salt
1/4 teaspoon black pepper
1/3 teaspoon cayenne
1 tablespoon Worcestershire sauce
3/4 cup bread crumbs
1 tablespoon grapeseed, canola or other neutral oil
3/4 cup sweet onions, chopped
2 tablespoons bell peppers, diced small
2 tablespoons celery, diced small
2 1/4 teaspoons minced garlic (3 to 4 cloves)
1/2 cup chopped green onions
1/2 cup chopped tomatoes
12 ounces of chopped shrimp (about 13 large, unpeeled shrimp)
1 1/3 cups shrimp, chicken or vegetable stock

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

MIRLITON CASSEROLE



Mirliton Casserole image

This is a dish that our family always makes at Thanksgiving and Christmastime. At one time that was the only time we could eat the dish because the bush would die after the first freeze of the winter. Nowadays they have a way of producing these wonderful vegetables almost year round.

Provided by al_salihi

Categories     Winter

Time 1h30m

Yield 16 1/2 pieces, 10-12 serving(s)

Number Of Ingredients 11

8 mirlitons (aka chayote or choko)
1 onion, diced fine
1 bell pepper, diced fine
2 stalks celery, diced fine
1/4 cup butter
2 lbs small shrimp, peeled & deveined
3 garlic cloves, diced fine
1/2 cup parsley, diced fine
1 cup fine fresh breadcrumb
salt & pepper
1/4 cup butter

Steps:

  • Take the mirlitons and boil until tender by sticking a sharp knife into it. If it goes in easily just as when testing a potato they are ready. Do not overcook.
  • Drain and cool.
  • Meanwhile, take your seasonings except for the garlic and parsley and saute until soft.
  • Add shrimp and saute until pink.
  • add garlic and parsley, bread crumbs, salt & pepper.
  • Turn off heat.
  • Take the mirlitons and cut in half lengthwise.
  • Take a teaspoon and scoop out the seed and sac that surrounds it.
  • Then scoop out the meat of the merliton and save it in the pan along with the dressing.
  • You can use the shells to refill with the dressing if you care to. Since I usually end up tearing my shells, I usually end up using a casserole dish and adding everything into it after mixing well.
  • If the mixture is dry once it is all mixed, you can add a little water or chicken broth a little at a time until it is just a tad pasty.
  • Place a pat of butter on each half and bake in medium oven until browned and bubbly.
  • You can make these ahead of time and freeze them.
  • Take them out a day before you need them and let them thaw in the refrigerator and bake right before serving.
  • For variety, you can use hot sausage out of the casing or ground meat.

Nutrition Facts : Calories 258.6, Fat 11.6, SaturatedFat 6.3, Cholesterol 162.7, Sodium 291.2, Carbohydrate 17.3, Fiber 3.9, Sugar 4.6, Protein 21.8

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