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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Also called chayote, mirlitons are a squash like fruit. Ingredients:
4 large mirlitons |
1 pound unpeeled, medium-size fresh shrimp |
1 large onion, chopped |
1 cup chopped celery |
1 cup chopped red bell pepper |
2 garlic cloves, minced |
1/4 cup olive oil |
1 1/4 cups italian-seasoned breadcrumbs, divided |
1 1/4 cups refrigerated shredded parmesan cheese, divided |
1 tablespoon dry white wine |
1 teaspoon hot sauce |
1/2 teaspoon salt |
1/2 teaspoon pepper |
garnish: fresh chives |
Directions:
1. Bring mirlitons and water to cover to a boil in a large saucepan; boil 20 minutes or until tender. Drain and cool. Cut in half lengthwise; remove and discard seeds. Scoop out pulp, leaving a 1/2-inch shell; chop pulp, and set shells aside.
2. Peel shrimp, and remove veins, if desired.
3. Sauté shrimp, onion, and next 3 ingredients in hot oil 4 to 5 minutes or until shrimp turn pink; remove from heat. Stir in mirliton pulp, 1 cup breadcrumbs, 1 cup Parmesan cheese, and next 4 ingredients; stuff evenly into mirliton shells. Sprinkle evenly with remaining 1/4 cup breadcrumbs and remaining 1/4 cup cheese. Place in a lightly greased 13- x 9-inch baking dish.
4. Bake at 350° for 30 minutes. Garnish, if desired.
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