Recipe

Spicy Shrimp And Ham Stuffed Mirliton Recipe

Add Step-by-Step Photos	Linda2230 / All my dishes 9 months, 1 week ago 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. Prep:20m Cook:60m Servings:6	Linda2230
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Picture of a Stuffed

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Ingredients

3 mirlitons, sliced lengthwise

1/4 cup diced garlic

1/2 pound diced ham

1 cup 150-200 count shrimp, peeled and deveined

1 cup chicken stock

1/4 pound butter

salt and cracked black pepper to taste

1 cup chopped onions

1/4 cup chopped parsley

1 cup chopped celery

1-1/2 cups seasoned Italian bread crumbs

1/2 cup chopped bell pepper

6 pats chipped butter

1/2 cup sliced green onions

Creole Seasoning

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.

Directions

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)

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Comments

tillia 9 months, 1 week ago said:
Okay..I'll bite..What does a mirliton taste like? The whole thing sounds like a stuffed pepper or tomato.
The stuffing combo sounds wonderful!

chefmeow 9 months, 1 week ago said:
Fantastic post my friend. Love merlitons though I don't eat them often. You have my 5.

linda2230 9 months, 1 week ago said:
Thank you, I really hope you enjoy preparing them! Judy

juels 9 months, 1 week ago said:
This looks and sounds fantastic! I love the stuffing here, and thanks for all the info on mirlitons!

lunasea 9 months ago said:
I love mirlitons and your stuffing sounds heavenly, Judy! Thanks so much for sharing such a wonderful recipe.

betty_boop 9 months ago said:
Being from the south I know the sound of saying Merliton..lol...this is a great post..I will have to try this..Thanks

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