MIRLITONS FARCIS AUX CREVETTES (CHAYOTES STUFFED WITH SHRIMP)
Provided by Craig Claiborne
Categories appetizer
Time 1h20m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Split chayotes lengthwise in half. Put in kettle of cold water and add salt to taste. Bring to boil and simmer about 10 minutes. Do not overcook or vegetables will become mushy. Drain and run briefly under cold water. Drain again.
- Using spoon or melon-ball cutter, scoop out flesh and seeds of each half, leaving shell of about eighth of an inch thick or slightly thicker. Set the shells aside. Chop flesh and seeds fine. There should be about one cup. Set aside.
- Peel and devein shrimp and chop coarsely. There should be about one and a quarter cups. Set aside.
- When ready to cook, preheat oven to 425 degrees.
- Heat half the butter in saucepan and add onion and garlic. Cook, stirring, until wilted. Sprinkle with flour and stir to distribute evenly. Add milk, stirring rapidly with wire whisk.
- When sauce is thickened and smooth, add chopped pulp. Bring to boil, stirring, and add ginger and scallions.
- Remove from heat and stir in egg yolk. Let stand to room temperature. Stir in shrimp, salt pepper, quarter cup of bread crumbs and parsley.
- Use mixture to stuff chayote halves. Pile up and smooth over.
- Blend remaining quarter cup of bread crumbs and cheese. Sprinkle tops with mixture, patting to help it adhere. Dot with remaining two tablespoons of butter.
- Arrange stuffed halves in a lightly buttered baking dish and place in oven. Bake 20 minutes.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 845 milligrams, Sugar 7 grams, TransFat 0 grams
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Natasha Oliver
[email protected]This recipe is a keeper! I will definitely be making it again.
Mohammed Ramzan
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover shrimp.
Razia Shaheen
[email protected]This dish is a bit time-consuming to make, but it's worth it. The chayotes are so tender and the shrimp filling is so flavorful.
Joana Voca
[email protected]I'm not a fan of shrimp, so I substituted chicken in the filling. It turned out great!
Jam Ramzan
[email protected]This is a great recipe for a healthy and delicious meal. The chayotes are a good source of fiber and the shrimp is a good source of protein.
somebody
[email protected]I made this dish for my family and they all loved it! The chayotes were tender and the shrimp filling was flavorful.
Nevaeh Yea
[email protected]I followed the recipe exactly and it turned out perfectly! This is a great dish for a special occasion.
Umesh Chaulagain
[email protected]This recipe was a disaster! The chayotes were not cooked through and the shrimp filling was raw.
Umair Bandial
[email protected]I thought this dish was just okay. The chayotes were a bit tough and the shrimp filling was a bit bland.
ovi bashir
[email protected]This recipe was too spicy for me, but my husband loved it.
Jonathan Campos
[email protected]The chayotes were a bit bland for my taste, but the shrimp filling was delicious.
sam smit
[email protected]I added some chopped green bell pepper to the shrimp filling and it turned out great! This is a great recipe for a quick and easy weeknight meal.
Rahat Gul
[email protected]This dish was easy to make and turned out great! The chayotes were tender and the shrimp filling was delicious.
Yahya Noorhan
[email protected]I'm not usually a fan of chayotes, but this recipe changed my mind. The shrimp filling was so flavorful and the chayotes were cooked perfectly.
Larry Jenkins
[email protected]This recipe was a hit at my dinner party! Everyone loved the unique flavor of the chayotes and the shrimp filling was cooked to perfection.
Rk Ridoy Ahamed
[email protected]Absolutely delicious! The chayotes were perfectly cooked and the shrimp filling was flavorful and juicy. I will definitely be making this again.