Stuffed Mirliton (Chayote) With Shrimp

Makes 8 halves. This is a recipe Evelyn Brown, of Baton Rouge, submitted to “Rural Life Cooks” published by the LSU Rural Life Museum. In the recipe the shrimp are precooked before adding to the stuffing mix. Remember, shrimp cook quickly so don’t overcook them. They will cook more as they bake.

4 large mirlitons

Salt for boiling mirlitons

Nonstick vegetable spray

3 tablespoons vegetable oil

1/2 cup chopped onion

1/2 cup chopped celery

1 cup cooked shrimp, coarsely chopped

1 cup bread crumbs, divided

11/2 teaspoons seasoned salt, or to taste

1?8 teaspoon cayenne pepper, or to taste

1. Halve mirlitons lengthwise and remove seeds. Place in pot, cover with water. Salt to taste. Bring salted water to boil and cook, covered, until mirlitons are tender.

2. Spray shallow baking pan with nonstick coating and set aside. Preheat oven to 350 F.

3. Add oil to skillet and sauté onions and celery until vegetables are tender. Add the cooked mirliton pulp, shrimp and 1/2 cup of bread crumbs. Add seasoned salt and cayenne pepper.

4. Divide stuffing among mirliton halves. Sprinkle remaining bread crumbs on top and place in prepared baking pan.

5. Bake in preheated 350 F oven for 30 minutes or until heated through.