Shrimp Stuffed Mirlitons
|5 smallmirlitons; (a.k.a. Chayote Squash)|
|1/4 cupshallots; (chopped)|
|1 cupsalad size shrimp|
|1 cupshredded parmesan|
|1 teaspoonTony Cacherie's Cajun Seasoning|
|1/2 teaspoonlemon juice|
|2 cupslarge salad croutons; (plain)|
|1/2 cupfine bread crumbs|
|sprinklepaprika; (optional garnish)|
|sprigparsley; (optional garnish)|
|1 teaspoonliquid crab boil; (optional for spicier dish)|
Shrimp Stuffed Mirlitons Preparation
Cut mirlitons in half and remove seeds with a spoon. Boil each half in a large pot of water until very soft. Remove from water and let cool, then scrape out the squash into a colander, leaving 1/2 inch thick "shell" for stuffing. Allow squash to drain well to remove as much water as possible.
Then in a medium bowl mix eggs, Parmesan cheese, Tony Cacherie's and lemon juice. Add squash and croutons using a potato masher to break up larger pieces of squash and croutons, creating a stuffing. Reserve one shrimp for garnish on each shell. When croutons are soft, add shrimp and stir together. Fill each shell with stuffing and top with a shrimp and a dusting of fine bread crumbs.
Bake on a foil lined cookie sheet at 350 degrees for 45 minutes, or until stuffing appears firmed and lightly browned. Add a sprinkle of paprika for additional color and/or garnish with parsley if desired.
For a more spicy dish, add 1 teaspoon liquid crab boil to recipe. That's the way I prefer it!
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