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Shrimp Stuffed Mirlitons (Chayote Squash) Recipe

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This recipe for Shrimp Stuffed Mirlitons (Chayote Squash), by , is from Family Recipes for Christopher, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Beth Bahle

Category:
Category:

Ingredients:  
Ingredients:  
6 Mirlitons
1 stick of Butter
1 cup Onion, chopped, 1/2 cup Celery, chopped, 4 teaspoons minced Green Onions, 2 teaspoons minced Garlic
1 pound peeled, deveined and chopped Shrimp
1 loaf of day old white bread broken into small pieces
Bread Crumbs
4 tablespoons finely shopped parsley
1/2 cup Parmesan/Romano Cheese, plus 4 tablespoons for garnish
Salt and Cayenne Pepper, 4 tablespoons chopped Chives

Directions:
Directions:
Wash, cut in 1/2 and scoop out the seed in the mirlitons. Boil them for 15-30 minutes until a fork can go through easily. Preheat over to 350 degrees. Scoop out the pulp of the mirlitons, leaving a 1/4 inch shell. Place the pulp in a bowl and mash it. In a sauté pan, heat the butter and sauté the onions, celery and green onions for about 5 minutes or until wilted and golden. Season with salt and cayenne. Add the garlic, shrimp and reserved pulp. Sauté the mixture for 5 minutes. Stir in bread, cheese and parsley. Remove from heat. Place the mirlitons in a baking dish with a little water or chicken broth at the bottom of the dish. Fill each mirliton shell with the stuffing mixture. Sprinkle bread crumbs and cheese on top of each mirliton. Bake until stuffing is golden brown anywhere from 20-45 minutes. You will probably have more stuffing left over. Place in a buttered Pyrex dish and bake separately.

 

 

 

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