Mirlitons farcis aux crevettes

Yield: 6 Servings

Measure Ingredient
\N 3 chayotes, 3/4 to 1 pound
\N 1 egg yolk

: each

¾ lb shrimp -- raw, in shells 4 TB butter

1 c onion -- finely chopped

1 ts garlic -- finely minced

2 TB flour

1 c milk

2 ts grated ginger root --

: optional

¼ c scallions -- finely chopped : Freshly ground black pepper : to taste

½ c fresh bread crumbs -- finely : minced

¼ c chopped parsley

½ c grated Cheddar cheese

MINUTES (par-boil 10; prep 10; bake 20) - Split the chayotes lengthwise in half. Put in a kettle of cold water with= salt to taste. Bring to the boil and let simmer about 10 minutes. Do not= overcook or the vegetable will become mushy. Drain and run briefly under= cold water. Drain again. Using a spoon, scoop out the flesh and seeds of= each half, leaving a shell about ⅛-inch thick or slightly thicker. Set= the shells aside. Chop flesh and seeds fine.

There should be about 1 cup. - Peel and devein the shrimp and chop coarsely. There should be about 1¼= cups. Set aside. - When ready to cook, PREHEAT the oven to 425 degrees. Melt half the butter= in a saucepan and add the onion and garlic. Cook, stirring, until wilted.= Sprinkle with flour and stir to distribute evenly. Add the milk, stirring= rapidly with a wire whisk. When the sauce is thickened and smooth, add the= chopped pulp. Bring to a boil, stirring, and add the ginger and scallions.= Remove from the heat and stir in the egg yolk.

Let stand to room= temperature. Stir in the shrimp, salt, pepper, ¼ cup of the bread crumbs= and the parsley. Use the mixture to stuff chayote halves. Pile up and= smooth over. - Blend the remaining ¼ cup of bread crumbs and cheese. Sprinkle the tops= with the mixture, patting to help it adhere. Dot with the remaining 2= tablespoons butter. Arrange the stuffed halves in a lightly buttered baking= dish and bake for 20 minutes. MasterCook [patH 01Se96] ~ - - - - - - - - - - - - - - - - - NOTES : (First Ballantine Books Edition, 1985). "Mirlitons Farcis aux Crevettes" means "Chayotes Stuffed With Shrimp." ~~~~~~ Copyright =A9 1996 Charleston.Net Copyright =A9 1996 Charleston.Net See the Page: The Post and

Courier, 134 Columbus St., Charleston, S.C. "What's Cookin'" Section 1 Se 96 Nutr. Assoc. : 2535 0 0 0 0 0 0 0 0 0 0 0 0 0 Recipe By : Cooking With Craig Claiborne and Pierre Franey From: Date:

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