Shrimp Stuffed Mirlitons

Shrimp Stuffed Mirlitons

1 review, 3 star(s). 100% would make again

Ready in 1h

A mildly spiced cajun summer favorite!


5 small mirlitons; (a.k.a. Chayote Squash)
1/4 cup shallots; (chopped)
1 cup salad size shrimp
2 large Eggs
1 cup shredded parmesan
1 teaspoon Tony Cacherie's Cajun Seasoning
1/2 teaspoon lemon juice
2 cups large salad croutons; (plain)
1/2 cup fine bread crumbs
sprinkle paprika; (optional garnish)
sprig parsley; (optional garnish)
1 teaspoon liquid crab boil; (optional for spicier dish)

Original recipe makes 10 Servings



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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Can't wait to make thus recipe! My mother did something very similar when we were growing up. My aunt the wonderful chef actually grew these squash. Easy, tasty and most of all cheap, for a Mom with no budget! Thanx??
Buffy1313 2y ago

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