Spicy Shrimp And Ham Stuffed Mirliton
From linda2230 15 years ago
- 60 minutes to make
- Serves 6
This is a dish that I remember that my mother used to make for us so it brings back memories of her. I did not have her original recipe, but this is pretty close.
Ingredients
- 3 mirlitons, sliced lengthwise shopping list
- 1/4 cup diced garlic shopping list
- 1/2 pound diced ham shopping list
- 1 cup 150-200 count shrimp, peeled and deveined shopping list
- 1 cup chicken stock shopping list
- 1/4 pound butter shopping list
- salt and cracked black pepper to taste shopping list
- 1 cup chopped onions shopping list
- 1/4 cup chopped parsley shopping list
- 1 cup chopped celery shopping list
- 1-1/2 cups seasoned Italian bread crumbs shopping list
- 1/2 cup chopped bell pepper shopping list
- 6 pats chipped butter shopping list
- 1/2 cup sliced green onions shopping list
- creole seasoning shopping list
- Note: Mirliton (also spelled Merliton) is also known as the Chayote squash or vegetable pear. It, is known in South Louisiana as a mirliton. It was brought here by the Cajuns from South America in 1755. Today, it is the premier vegetable of Cajuns and Creoles. It is in the same family as squash, mellon and cumcumber. Raw, it taste's bland. It taste somewhat like a summer squash and has the texture of eggplant inside. You can substitute it in recipes where you would use sweet potatoes or squash, savory or sweet recipes. Besides stuffed, they can be baked, fried, mashed, etc., just as you would use a sweet potato or squash recipe. They are other stuffings that can be used, I chose this one because of the memories that it brought back to me. I will post other recipes made with this versitile gourd as well. Oh, one more thing, you may see it spelled as mirliton or merliton, either way, it is okay. shopping list
How to make it
- Preheat oven to 375 degrees F. Boil mirlitons in lightly salted water until meat is tender enough to scoop form the shells. Once tender, remove and cool under tap water. Using a metal spoon, remove seeds from the center of the mirlitons and gently scoop all meat out of the shells. Reserve meat and save shells for stuffing later. In a four quart sauce pot, melt butter over medium high heat. Sauté onions, celery, bell pepper, green onions, garlic and diced ham, season with creole seasoning. Cook approximately fifteen minutes or until vegetables are wilted. Add chicken stock as needed should vegetable mixture become too dry during cooking. Add mirliton meat and shrimp, and continue cooking approximately 25-30 minutes or until mixture is well incorporated. Remove from heat and season to taste using salt, cracked black pepper and parsley. Sprinkle in seasoned bread crumbs to absorb any excess liquid. Stuff mirliton mixture into the shells, dividing equally into six portions. Place stuffed mirlitons on a baking pan and top with one pat of chipped butter and remaining bread crumbs. Bake until golden brown. I am providing a picture of a stuffed mirliton so you can see what they look like after they are stuffed; however, I will provide a picture of my own stuffed mirliton, next time I prepare them. :o)
Picture of a Stuffed Mirliton
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The Rating
Reviewed by 4 people-
Fantastic post my friend. Love merlitons though I don't eat them often. You have my 5.
chefmeow
in Garland loved it
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This looks and sounds fantastic! I love the stuffing here, and thanks for all the info on mirlitons!
juels
in Clayton loved it
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I love mirlitons and your stuffing sounds heavenly, Judy! Thanks so much for sharing such a wonderful recipe.
lunasea
in Orlando loved it
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