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 pound fresh shrimp, peeled and deveined
• 6 (8-ounce) mirlitons (chayotes)
• 1 pound cooked, cubed ham
• 1 cup dry bread crumbs (Optional)
• ½ cup dry bread crumbs for topping (Optional)

Recipe Instructions

Step 1

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.

Step 2

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).

Step 3

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.

Step 4

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