COMMENT:
The "chayote" squash, as many know it, is commonly referred
to in Louisiana as mirliton. This unique vegetable was brought to
bayou country by the Canary Islanders, who relocated to Louisiana
when Spain took ownership of New Orleans from France. Whether called
chayote, mirliton or vegetable pear, this Southern Louisiana delicacy
is indeed wonderful when stuffed with shrimp and crabmeat.
INGREDIENTS:
- 6 mirlitons, sliced lengthwise
- 1 pound jumbo lump crabmeat
- 1 pound (70-90 count) shrimp, peeled and deveined
- 1/4 pound butter
- 1 cup onions, diced
- 1 cup celery, diced
- 1/2 cup red bell peppers, diced
- 1/4 cup garlic, minced
- 1 tbsp fresh basil, chopped
- salt and black pepper to taste
- hot sauce to taste
- 1/4 cup parsley, chopped
- 2 cups seasoned Italian breadcrumbs
- 12 pats butter
METHOD:
Preheat oven to 375 degrees F. Boil sliced mirlitons in lightly
salted water until meat is tender enough to scoop from the shells
but shells stay intact, approximately 30-40 minutes. Once tender,
remove from water and cool. Using a teaspoon, remove the seed pod
from the center of the mirliton and gently scoop all meat out of
the shell. Because so much water accumulates when scooping the meat,
discard excess liquid. Take extra care not to break or tear the
outer shell. Reserve meat and save shells for stuffing. In a 12-inch
cast iron skillet, melt butter over medium-high heat. Add onions,
celery, bell peppers, garlic and basil. Sauté 3-5 minutes
or until vegetables are wilted. Add shrimp and blend well into the
vegetable mixture. Cook 2-3 minutes or until shrimp are pink and
curled. Add the reserved meat from the mirliton to the skillet,
blending well into the vegetable mixture. Chop the large pieces
and cook 15-20 minutes, stirring until flavors develop. After most
of the liquid has evaporated, remove from heat and season to taste
using salt, pepper, hot sauce and parsley. Fold in crabmeat, being
careful to not break the lumps. Sprinkle in approximately 1 1/2
cups of breadcrumbs to absorb any excess liquid and to hold the
stuffing intact. Divide crabmeat mixture into 12 equal portions
and stuff into the hollowed-out shells. Place stuffed mirlitons
on baking pan and sprinkle with remaining breadcrumbs. Top each
mirliton with 1 pat of butter. Bake until golden brown, approximately
30 minutes. Serve 1 mirliton half as a vegetable or 2 as an entrée. |
