Best Shrimp Stuffed Mirlitons Chayote Or Vegetable Pears Recipes

SHRIMP STUFFED MIRLITONS

Steps:

• Pour water covering the mirlitons. Add the crab boil. Parboil mirlitons until you can pierce mirlitons with a fork.
• Once mirlitons are done place mirlitons in an ice water bath and let set for 15 minutes or until cool.
• Melt 1/2 stick butter in saucepan and cook shrimp until pink and firm, set aside. Season shrimp with cajun season if you want more spice.
• Saute all the vegetables using remaining 1/2 stick of butter until tender, while the mirlitons are in the ice bath. Place vegetables in a glass bowl and set aside.
• Remove mirlitons from ice bath and carefully slice each mirliton lengthwise.Using a teaspoon, remove seeds.
• Gently scoop all pulp (mirliton meat) out of each shell being careful not to tear the shells and place pulp from mirlitons into a medium size pot.
• Place empty shells onto a cookie sheet.
• Cook pulp from mirlitons on medium heat. Use spoon to chop mirliton pulp and cook 30 minutes, stirring occasionally until most of the liquid is evaporated. Add veggies, shrimp, and all of your seasoning. Stir well.
• Take saucepan from heat stir in 2 1/2 cups of Italian breadcrumbs. Note- add more breadcrumbs if needed.
• Preheat oven to 350 degrees.
• Divide mixture into 24 equal portions and stuff into hollowed-out mirliton shells.
• Sprinkle tops with remaining bread crumbs and place on baking sheet and top each mirliton with a pat of butter.
• Bake 30 minutes or until golden brown. Garnish with parsley. Enjoy!

SHRIMP STUFFED MIRLITONS (NOLA CUISINE)

Steps:

• Cut the Mirlitons in half lengthwise, remove the seeds.
• Bring a large pot of water to a boil, season with salt as you would pasta water. Add a few Bay leaves and a bundle of fresh Thyme. When the water comes to a boil add the mirliton halves, and simmer for 45 minutes, or until tender. Cool.
• When the mirlitons are cool scoop out most of the pulp, leaving a shell about 1/2 inch thick. Dry the shells by patting with a paper towel. Reserve 1/2 of the the pulp and drain on paper towels, as they hold a lot of water. When dry, chop.
• In a large cast iron skillet melt the unsalted butter over medium heat, when hot add the andouille. Cook stirring often until slightly browned.
• Add the onion, celery and bell pepper and the creole seasoning, cook for 8- 10 minutes stirring often until the onions start to carmelize and the vegetables are soft.
• Add the garlic, Mirliton flesh and Thyme, cook for 2 minutes more.
• Add the shrimp and green onions and cook until the shrimp turn pink.
• Add 1/2 Cup water (or Shrimp Stock if you have any on hand) and 1 Cup of the bread crumbs. Stir until the mixture comes together. More bread crumbs or water may be needed. The mixture should be thick, yet moist, and it should hold together. Season to taste with salt, pepper and cayenne.
• In a small bowl, combine the ingredients for the topping.
• Divide the stuffing amongst the 4 mirliton shells and cover with the topping. Place into a 350 degrees oven until hot and the topping is golden brown. Serve immediately.

BAKED STUFFED MIRLITONS (CHAYOTE OR VEGETABLE PEARS)

Steps:

• Preheat oven to 350F.
• Soak the dry toast/stale bread in water; squeeze out and set to the side.
• Cut vegetables in half lengthwise; remove seed in center.
• Boil in water until tender.
• Scoop out and and mash or chop; reserve the shell for stuffing.
• Saute the onions, garlic until translucent; add the ground pork and cook to a light brown.
• Add 1 cup of water and cook slowly.
• Add the drained and mashed or cut up vegetable and the toast/bread to the sausage mixture.
• Mix well, season to taste with salt and pepper and fill reserved shells.
• Sprinkle with bread crumbs and dot with butter.
• Bake until crumbs brown, approximately 30 minutes.

SHRIMP-STUFFED MIRLITON

Steps:

• Preheat the oven to 425 degrees F. Put the mirliton halves cut-side down in a 9-by-13-inch baking dish. Add 1 cup of water, cover tightly with foil and bake until soft, cooked through and easily poked with a fork, about 1 hour 15 minutes. Set aside until cool enough to handle, about 20 minutes. (Leave the oven on.) Scoop out the pulp--making sure to leave a 1/4-inch border all around--then chop the pulp and reserve. Discard the water from the baking dish and return the scooped-out mirliton halves cut-side down.
• Meanwhile, melt 6 tablespoons of the butter with the Cajun seasoning in a large skillet over medium-high heat. Add the celery, garlic, bell pepper, onion and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are soft and just begin to brown, 7 to 8 minutes. Add the sausage, hot sauce and tomatoes and cook, stirring, until the sausage is warmed through and the tomatoes start to release their juices, about 3 minutes. Add the crab, shrimp and reserved mirliton pulp and continue cooking until heated through, 2 to 3 minutes.
• Microwave the remaining 2 tablespoons butter in a small microwave-safe dish until melted, about 30 seconds. Add the breadcrumbs and parsley and stir until well combined.
• Turn each mirliton half over so the cut side is facing up. Stuff each with about 1/2 cup of the crab and shrimp mixture--it will seem like a lot, but that's OK. Sprinkle with the breadcrumb mixture and bake until the shrimp are cooked through and the breadcrumbs turn a deep golden brown, 10 to 12 minutes. Serve with additional hot sauce if desired.

SEAFOOD-STUFFED MIRLITON/CHAYOTE

Steps:

• Steam or boil the mirlitons until the flesh is just tender -- try not to overcook or the shell will fall apart. (Seven minutes in the microwave, 10 minutes in salted boiling water on the stovetop.) Cool slightly and scoop out the flesh, leaving a 1/4-inch shell. Set the flesh aside.
• Saute the onion, garlic, celery and parsley in the butter and olive oil over medium-low heat for about 20 minutes until very tender, adding chicken broth if the vegetables become dry and begin to stick. Add the squash and mash with a potato masher. Cook until squash liquid evaporates.
• Stir in the shrimp and crabmeat and cook until most shrimp are pink, about 2 minutes. Add enough bread crumbs to absorb any liquid in the mixture. Fill the mirliton shells with the mixture. Sprinkle with additional crumbs and dot generously with butter.
• Bake at 350 degrees for about 20 minutes until topping is crisp and golden.

STUFFED CHAYOTE AKA MIRLITON, CHOKO OR VEGETABLE PEAR

Steps:

• Wash chayotes, cut and half and scoop out, using a spoon or potato ball cutter; reserve pulp.
• Mix next five ingredients together and fill cavities loosely.
• Saute pulp in olive oil until golden and add tomatoes.
• Place stuffed chayotes ina greased pan, pour sauteed mixture over them and enough hot water to cover.
• Simmer, covered, for 90 minutes or bake in a slow oven (325F).
• Serve hot with sauce.