Savory Shrimp-Stuffed Mirlitons with Cheddar Crust
Experience the delightful flavors of the South with these Savory Shrimp-Stuffed Mirlitons, a delectable dish featuring tender chayotes filled with a rich mixture of shrimp, fresh vegetables, and sharp cheddar cheese. This recipe merges the sweetness of the chayote with the savory profile of shrimp and the creamy texture of cheese, creating a dish that's not only satisfying but also a feast for the eyes. Perfect for family gatherings or as a show-stopping side dish, these stuffed vegetable pears encapsulate warmth and comfort in each bite.
N/A
Servings
400
Calories
9
Ingredients
Ingredients
chayotes (mirlitons or vegetable pears)
4 large (parboiled, halved, and flesh scooped out)
onion
1 large (chopped)
garlic
1 clove (minced (optional))
celery
1/2 cup (chopped)
shortening
3 tablespoons (for sautéing)
fresh cooked shrimp
3/4 lb (cleaned)
sharp cheddar cheese
1 cup (divided, grated)
buttered bread crumbs
1/4 cup (for topping)
salt and pepper
to taste (for seasoning)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Begin by parboiling the chayotes (mirlitons) in a pot of salted water for about 15 minutes or until they are slightly tender but still firm. Drain and allow them to cool enough to handle.
3
Cut each chayote in half lengthwise. Carefully scoop out the flesh, leaving enough of the shell intact for support. Mash the scooped out flesh and set it aside, making sure to reserve the shells.
4
In a large skillet, heat the shortening over medium heat. Add the chopped onion and minced garlic (if using) and sauté until translucent, about 4-5 minutes.
5
Add the chopped celery to the skillet and cook for an additional 3 minutes until tender.
6
In a large bowl, combine the sautéed onion and celery mixture with the mashed chayote flesh, cleaned shrimp, and half of the grated cheddar cheese. Season generously with salt and pepper to taste. Mix until well combined.
7
Carefully spoon the shrimp mixture into the reserved chayote shells, pressing down to pack the filling tightly. Sprinkle the remaining cheddar cheese and buttered bread crumbs over the top of each stuffed chayote.
8
Place the filled chayote halves in a baking dish. Bake in the preheated oven for approximately 30 minutes, or until the tops are golden brown and bubbling.
9
Once baked, remove from the oven and let cool slightly before serving warm. Enjoy your delicious Shrimp-Stuffed Mirlitons!
Nutrition Information
22.5g
Fat
15g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are mirlitons?
Mirlitons are also known as chayotes or vegetable pears, which are a type of squash used in Southern and Cajun cooking.
How long do I need to parboil the chayotes?
You should parboil the chayotes for about 15 minutes in salted water until they are slightly tender but still firm.
What temperature should I preheat my oven to?
The oven should be preheated to 350°F (175°C) before baking the stuffed mirlitons.
How do I prepare the mirliton shells for stuffing?
After parboiling and cooling, cut each chayote in half lengthwise and carefully scoop out the flesh, leaving enough shell intact for support.
What type of shrimp should be used?
The recipe calls for 3/4 lb of fresh cooked shrimp that has been cleaned.
What kind of cheese provides the best flavor for the crust?
Sharp cheddar cheese is recommended for its rich and savory profile.
How much fat is in one serving?
Each serving contains approximately 22.5g of fat.
How many calories are in this shrimp-stuffed mirliton recipe?
There are 400 calories per serving.
Is garlic a necessary ingredient?
The garlic is optional, but one minced clove adds depth to the savory filling.
What is the carbohydrate content per serving?
The recipe has 15g of carbohydrates per serving.
How much protein does this dish provide?
This dish provides 25g of protein per serving.
How do I sauté the vegetables?
Heat shortening over medium heat, then sauté chopped onion and minced garlic for 4-5 minutes until translucent.
When should I add the celery to the skillet?
Add the chopped celery after the onions and garlic have become translucent, and cook for an additional 3 minutes.
How is the mirliton flesh used in the filling?
The scooped-out flesh is mashed and then combined with the sautéed vegetables, shrimp, and cheese.
How much cheese is mixed directly into the filling?
Half of the grated sharp cheddar cheese is mixed into the filling, while the other half is used for the topping.
What is the recommended topping for the stuffed mirlitons?
A combination of the remaining cheddar cheese and buttered bread crumbs creates the perfect crust.
How long should the stuffed shells bake?
Bake the shells for approximately 30 minutes in the preheated oven.
How do I know when the dish is finished baking?
The dish is done when the tops are golden brown and bubbling.
What should I do after removing the dish from the oven?
Let the mirlitons cool slightly before serving them warm.
How much shortening is required?
You will need 3 tablespoons of shortening for sautéing the vegetables.
Can I use different seasonings?
The recipe suggests seasoning generously with salt and pepper to taste.
How many mirlitons does this recipe require?
The recipe uses 4 large chayotes, which are halved to create 8 stuffed portions.
What kind of bread crumbs are used?
The recipe calls for 1/4 cup of buttered bread crumbs for the topping.
What regional cuisine does this dish belong to?
This is a classic Southern and Cajun dish.
Is this recipe suitable for gatherings?
Yes, it is described as a show-stopping side dish or main course perfect for family gatherings.
What is the primary vegetable in this dish?
The primary vegetable is the chayote, also known as the vegetable pear.
How should the filling be packed into the shells?
Carefully spoon the mixture into the shells and press down to pack the filling tightly.
What is the serving size for this recipe?
While the specific number of servings isn't listed, it uses 4 large mirlitons resulting in 8 stuffed halves.
What texture should the mirlitons have before stuffing?
They should be slightly tender but still firm enough to hold their shape as shells.
Does the shrimp need to be cooked beforehand?
Yes, the recipe specifies using fresh cooked shrimp.