Shrimp-Stuffed Mirlitons

 

Cook Time 1 hr 45 mins
Course Main Course
Cuisine American
Servings 8 people

Ingredients
  

  • 4 mirlitons (chayote squash), halved lengthwise
  • 7 tbsp unsalted butter, divided
  • 1 cup chopped yellow onion
  • 3/4 cup chopped green bell pepper
  • 3/4 cup chopped celery
  • 1 tbsp chopped garlic
  • 3 scallions, chopped, white and green parts separated
  • 3/4 peeled deveined raw small-to-medium sized shrimp, coarsely chopped
  • 3/4 cup chopped cooked ham
  • 1 tbsp creole seasoning or cajun blackened seasoning
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 large eggs, well beaten
  • 1 3/4 cups fine fresh breadcrumbs, divided
  • 1/4 cup chopped fresh flat-leaf parsley

Instructions
 

  • Preheat oven to 400°F. Arrange squash halves, cut sides down, in a 13- x 9-inch baking dish. Add 1/4 cup water, and cover with aluminum foil. Bake until squash is tender but still firm, 45 minutes to 1 hour. Set aside until cool enough to handle, about 20 minutes. Reduce oven temperature to375°F.
  • While squash cools, melt 4 tablespoons of the butter in a large skillet over medium-high until a piece of chopped onion sizzles when added to butter. Add chopped onion, bell pepper, and celery. Cook, stirring occasionally, until mixture is fragrant, about 5 minutes. Add garlic and white parts of scallions. Cook, tossing often, until mixture is softened, about 2minutes. Transfer mixture to a large bowl.
  • Add 2 tablespoons of the butter to skillet, and melt over medium-high. Once butter bubbles up, add shrimp. Cook, tossing often, until bright pink and firm, about 2 minutes. Add ham, Creole seasoning, salt, and black pepper. Remove from heat, and toss to combine. Add reserved onion mixture to shrimp mixture in skillet, and toss to combine. Transfer to a large bowl, and set aside.
  • Remove and discard seeds from cooled squash halves.Carefully scoop out flesh from each squash half using a spoon, leaving a1/4-inch shell. Set shells aside. Coarsely chop squash flesh, add to shrimp mixture in large bowl, and stir to combine. Add eggs, green parts of scallions,1 1/2 cups of the breadcrumbs, and 2 tablespoons of the parsley, and stir to combine. (Stuffing should be moist but not wet, with ingredients evenly mixed throughout.)
  • Arrange squash shells snugly in a 13- x 9-inch baking dish or a rimmed baking sheet, with larger, firmer shells around the edges and any torn or broken shells wedged in place among the sturdy ones. Fill shells evenly with prepared stuffing.
  • Melt remaining 1 tablespoon butter in a small microwavable bowl on HIGH for 30 seconds. Stir remaining 1/4 cup breadcrumbs and 2 tablespoons parsley into butter. Sprinkle breadcrumb mixture evenly overstuffed squash.
  • Bake at 375°F until stuffing is firm, fairly dry, and lightly browned, 30 to 40 minutes. Transfer squash to a serving platter, and serve hot or warm.
Keyword Shrimp, Squash