MIRLITON RECIPE | ALLRECIPES
Mirliton (chayote) squash is the vegetable that is used to make this wonderful dressing. It's very popular here in Louisiana around the holidays.
Provided by MOUNTMAN
Categories Bread Stuffing and Dressing
Total Time 2 hours 30 minutes
Prep Time 1 hours 0 minutes
Cook Time 1 hours 30 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- 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 9x13 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.
Nutrition Facts : Calories 318.7 calories, CarbohydrateContent 23.1 g, CholesterolContent 141.3 mg, FatContent 14.1 g, FiberContent 3.8 g, ProteinContent 24.7 g, SaturatedFatContent 4.5 g, SodiumContent 1061.7 mg, SugarContent 4.4 g
SHRIMP AND MIRLITON CASSEROLE RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 2 hours 30 minutes
Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Yield 10 servings
Number Of Ingredients 25
Steps:
- Bring a large pot of water to a boil. Add the mirlitons and cook until tender, 45 minutes to 1 hour. Remove from the heat, drain, and set aside to cool completely.
- Meanwhile, combine the shrimp with 2 tablespoons olive oil and 1 tablespoon Bayou Blast in a mixing bowl and toss to coat evenly. Cover and refrigerate until ready to use.
- When the mirlitons are cool, cut them in half lengthwise, remove the seeds, peel, and coarsely chop. Set aside.
- Preheat the oven to 350 degrees F.
- Heat the remaining 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the onions, bell peppers, and jalapeno. Add the remaining 1/2 tablespoon Bayou Blast and the thyme. Cook, stirring, until the vegetables are soft and lightly golden, 4 to 6 minutes.
- Add the garlic and cook, stirring, for about 2 minutes. Add the mirlitons and cook, mashing them with a potato masher, until very tender and most of the liquid has evaporated, about 30 minutes. Add the shrimp, salt, black pepper, green onions, and parsley. Cook, stirring, until the shrimp turn pink, 3 to 4 minutes. Remove from the heat.
- Add the eggs, 1 cup of the bread crumbs, and the pepper sauce. Mix well. Spoon the mixture into a 9 by 13-inch casserole dish. Sprinkle the cheese evenly over the top, then sprinkle with the remaining 1 tablespoon of bread crumbs. Bake until the topping is lightly browned and bubbly, about 30 minutes. Serve warm.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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Reviews 4.7
Total Time 2 hours 30 minutes
Category main-dish
Cuisine american
Reviews 4.7
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Category main-dish
Cuisine american
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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