Mirliton Casserole

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 8 mirlitons (aka chayote or choko)
• 1 onion, diced fine
• 1 bell pepper, diced fine
• 2 stalks celery, diced fine
• 1/4 cup butter
• 2 lbs small shrimp, peeled & deveined
• 3 garlic cloves, diced fine
• 1/2 cup parsley, diced fine
• 1 cup fine fresh breadcrumb
• salt & pepper
• 1/4 cup butter

Recipe

• 1 take the mirlitons and boil until tender by sticking a sharp knife into it. if it goes in easily just as when testing a potato they are ready. do not overcook.
• 2 drain and cool.
• 3 meanwhile, take your seasonings except for the garlic and parsley and saute until soft.
• 4 add shrimp and saute until pink.
• 5 add garlic and parsley, bread crumbs, salt & pepper.
• 6 turn off heat.
• 7 take the mirlitons and cut in half lengthwise.
• 8 take a teaspoon and scoop out the seed and sac that surrounds it.
• 9 then scoop out the meat of the merliton and save it in the pan along with the dressing.
• 10 you can use the shells to refill with the dressing if you care to. since i usually end up tearing my shells, i usually end up using a casserole dish and adding everything into it after mixing well.
• 11 if the mixture is dry once it is all mixed, you can add a little water or chicken broth a little at a time until it is just a tad pasty.
• 12 place a pat of butter on each half and bake in medium oven until browned and bubbly.
• 13 you can make these ahead of time and freeze them.
• 14 take them out a day before you need them and let them thaw in the refrigerator and bake right before serving.
• 15 for variety, you can use hot sausage out of the casing or ground meat.