Louisiana-style chayote

Yield: 6 Servings

Measure Ingredient
3 \N Chayotes; Halved And Seeded
1 tablespoon Olive Or Safflower Oil
6 larges Shrimp (About 3 Oz); Peeled And Deveined
1 large Scallion; Chopped
1 \N Clove Garlic; Minced
⅓ cup Red Bell Pepper; Finely Diced
⅓ cup Fresh Flat-Leaf Parsley; Chopped
¼ cup Ham; Finely Diced
\N \N Salt; To Taste
\N \N Ground Pepper; To Taste
1 pinch Ground Red Pepper; To Taste
1 tablespoon Plain Dry Or Toasted Fresh Breadcrumbs

Boil chayotes in salted water to cover until tender but firm, about 6 to 10 minutes. Remove, set upside down to cool, then scoop out the insides, leaving a shell ⅓ inch thick. Pat dry and place the shells in a 13x9 inch baking dish. Chop the pulp. Preheat the oven to 375 degrees. Saute shrimp in oil in a large nonstick skillet over high heat until shrimp are bright pink. Remove shrimp with slotted spoon, let cool, and finely chop. Add the squash pulp to the same plan along with the scallion, garlic, red pepper, parsley, ham, thyme, and peppers. Cook over medium-high heat until no liquid remains and everything is dry, about 4 minutes. Stir in the shrimp.

Divide the filling among the 6 squash shells and sprinkle each one with breadcrumbs. Bake until heated through and browned on top, about 35 minutes.

REG 2 SHARED BY Jill Proehl, St. Louis, Mo - jpxtwo@...

Recipe by: The New All-Purpose Joy of Cooking, 1997, pg. 365 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Mar 25, 1998

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