Description
Mirliton (chayote) squash is the vegetable that is used to make this wonderful dressing. It’s very popular here in Louisiana around the holidays.
Ingredients
- 6 (8-ounce) mirlitons (chayotes)
- 2 teaspoons olive oil
- 1 clove garlic, minced
- 1 medium onion, chopped
- 1 pound fresh shrimp, peeled and deveined
- 1 pound cooked, cubed ham
- 1 egg
- 1 cup dry bread crumbs (Optional)
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
- salt and pepper to taste
- ½ cup dry bread crumbs for topping (Optional)
Instructions
- Bring a large pot of water to a boil. Add mirliton
- and boil until tender
- about 45 minutes. Drain
- cool
- and peel. Cut in half
- remove seeds
- and cut into cubes.
- When the mirliton are almost done
- bring another pot of water to a boil. Add shrimp
- and cook for about 5 minutes
- until pink. Drain shrimp
- reserving the water for later. Preheat the oven to 250 degrees F (120 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Fry onion and garlic in the oil until soft. Transfer to a 9×13 inch baking dish. Add the shrimp
- ham
- and cubed mirliton. Beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. Mix in the bread crumbs
- parsley
- thyme
- salt and pepper until evenly blended. If it seems a little dry
- add a little more water from the shrimp. You have the choice to freeze
- refrigerate
- or bake at this point. Sprinkle some more breadcrumbs on top if desired.
- Bake for 1 hour and 30 minutes in the preheated oven
- or until golden brown on top.
Prep Time: 1 hr
Cook Time: 1 hr 30 mins
Total Time: 2 hrs 30 mins
Servings: 8