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Stuffed Mirlitons

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Friday, November 10, 2006

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Stuffed Mirlitons
Bon Appétit October 1980

 
Bon Appetit

5 mirlitons *
1 teaspoon salt
Filling:
5 tablespoons corn oil
1 small onion, finely chopped
1 green pepper, finely chopped
1 bunch green onions, finely chopped
2 celery stalks, diced
2 garlic cloves, minced
1 1/2 teaspoons salt
1 teaspoon white pepper
Juice of 1 lemon
Dash of ground red pepper
1 1/2 pounds uncooked shrimp, peeled, cleaned and diced
2 ounces ham, diced
1/2 to 3/4 cup bread crumbs
Butter

* Mirliton, sometimes called a vegetable pear, is a local vegetable resembling a pale green squash. Chayote can be substituted.

Place mirlitons in saucepan; cover with water and add salt. Let boil until fork tender, about 45 to 60 minutes depending on size. Remove and let cool. Slice mirlitons lengthwise and carefully scoop out pulp, leaving shell intact. Mash pulp with fork and set aside.
Preheat oven to 325 degrees F. Heat oil in large skillet. Add onion, green pepper, green onion, celery, garlic, salt, white pepper, lemon juice and red pepper and cook until onion is translucent. Add mirliton pulp and shrimp and cook until shrimp just turn pink. Add ham and enough bread crumbs to bind, and blend well. Adjust seasoning. Stuff into mirliton shells. Sprinkle with remaining bread crumbs and dot with butter. Bake until golden, about 20 minutes. Serves 10.
 

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