mirliton

Ingredients

• Servings: 8
• 6 (8-ounce) mirlitons (chayotes)
• 2 teaspoons olive oil
• 1 clove garlic, minced
• 1 medium onion, chopped
• 1 pound fresh shrimp, peeled and deveined
• 1 pound cooked, cubed ham
• 1 egg
• 1 cup dry bread crumbs
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried thyme
• salt and pepper to taste
• 1/2 cup dry bread crumbs for topping (optional)

Recipe

Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 30 mins


• bring a large pot of water to a boil. add mirliton, and boil until tender, about 45 minutes. drain, cool, and peel. cut in half, remove seeds, and cut into cubes.
• when the mirliton are almost done, bring another pot of water to a boil. add shrimp, and cook for about 5 minutes, until pink. drain shrimp, reserving the water for later. preheat the oven to 250 degrees f (120 degrees c).
• heat olive oil in a large skillet over medium-high heat. fry onion and garlic in the oil until soft. transfer to a 9x13 inch baking dish. add the shrimp, ham, and cubed mirliton. beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. mix in the bread crumbs, parsley, thyme, salt and pepper until evenly blended. if it seems a little dry, add a little more water from the shrimp. you have the choice to freeze, refrigerate, or bake at this point. sprinkle some more breadcrumbs on top if desired.
• bake for 1 hour and 30 minutes in the preheated oven, or until golden brown on top.