Mirliton

Mirliton (chayote squash) makes a wonderful dressing with ham, shrimp, and bread crumbs. It's very popular here in Louisiana around the holidays.

• Preparation Time: 60 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr 30 mins
• Calories: 319 Calories

Ingredients

• 1 egg
• 1 clove garlic, minced
• salt and pepper to taste
• 1 teaspoon dried thyme
• 2 teaspoons olive oil
• 2 tablespoons chopped fresh parsley
• 1 medium onion, chopped
• 1 cup dry bread crumbs
• 1 pound fresh shrimp, peeled and deveined
• 6 (8-ounce) mirlitons (chayotes)
• 1 pound cooked, cubed ham
• 0.5 cup dry bread crumbs for topping

Recipe Instructions

Step 1

Preheat the oven to 250 degrees F (120 degrees C).

Step 2

Bring a large pot of water to a boil. Add mirliton; boil until tender, about 45 minutes. Drain, cool, peel, cut in half, remove seeds, and cut into cubes.

Step 3

When mirliton almost done, bring another pot of water to a boil. Add shrimp; cook until pink, about 5 minutes. Drain shrimp; reserve water.

Step 4

Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until soft. Transfer to a 9x13-inch baking dish. Stir in mirliton, shrimp, and ham. Beat egg and 1 tablespoon shrimp cooking water together in a small dish; stir into baking dish. Stir in 1 cup bread crumbs, parsley, thyme, salt, and black pepper until combined. If it seems a little dry, add a little more shrimp cooking water. You can bake, refrigerate, or freeze at this point. Sprinkle remaining 1/2 cup breadcrumbs on top if desired.

Step 5

Bake in the preheated oven until golden brown on top, about 1 hour and 30 minutes.