Louisiana Style Mirleton Stuffed With Ham And Shrimp

fast.cook's picture

Sep. 12, 2011


Mirlitons 4 Small (Chayote Squash)
Unsalted butter 3 Tablespoon
Peeled and deveined shrimp 12 Ounce , finely diced (350 Grams)
Cooked ham 8 Ounce , finely diced
Finely chopped onions 3 Ounce (100 Grams)
Garlic 1 Clove (5 gm) , minced
Hot pepper sauce 1/4 Teaspoon
Minced fresh parsley 1 Tablespoon
Minced fresh thyme/1 pinch dried 1/4 Teaspoon
Salt To Taste
Freshly ground black pepper To Taste
Fresh bread crumbs 3 Ounce , unseasoned, preferably freshly made from day
Vegetable oil/Butter 1 Teaspoon (For Greasing Baking Sheet)



1. Preheat oven to 190°C (375°F or Mark 5)


2. In large covered saucepan fitted with collapsible vegetable steamer, bring 2 1/2 cm (1 inch) of water to a boil.

3. Cut squash in half and remove seeds.

4. Steam halves, cut side down, 30 to 35 minutes, or until they are tender but still hold their shape. 5. Check water level occasionally, adding more water if necessary.

6. While mirlitons are steaming, melt 2 tablespoons of the butter in large skillet.

7. Add shrimp, ham, onion, garlic, and hot pepper sauce, and cook over medium heat, stirring often with a wooden spoon, until onions become transparent.

8. Using tongs, remove squash and drain on paper towels.

9. Carefully scoop out pulp into medium-size bowl, leaving 1 cm (1/2 inch) thick shells. Place shells on lightly greased baking sheet.

10. In a skillet, add mashed mirliton pulp, parsley, thyme, and salt and pepper to taste.

11. Cook another 5 minutes, then stir in all but 2 tablespoons of the bread crumbs and mix well.

12. Fill mirliton shells with the cooked mixture.

13. Sprinkle with remaining bread crumbs and dot with remaining tablespoon butter.

14. Bake in upper third of oven 10 to 15 minutes, or until tops are lightly browned.

15. Remove from oven and, with wide metal spatula, place the stuffed mirlitons on individual serving plates.


16. Serve in a serving dish.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4