SHRIMP-STUFFED MIRLITON
Mirliton -- also known as chayote -- is a light green, slightly pear-shaped squash that's a staple in Louisiana. This crab and shrimp-stuffed version is a dish often found in restaurants. Go to a specialty supermarket to hunt down the squash and celebrate your next holiday New Orleans style.
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F. Put the mirliton halves cut-side down in a 9-by-13-inch baking dish. Add 1 cup of water, cover tightly with foil and bake until soft, cooked through and easily poked with a fork, about 1 hour 15 minutes. Set aside until cool enough to handle, about 20 minutes. (Leave the oven on.) Scoop out the pulp--making sure to leave a 1/4-inch border all around--then chop the pulp and reserve. Discard the water from the baking dish and return the scooped-out mirliton halves cut-side down.
- Meanwhile, melt 6 tablespoons of the butter with the Cajun seasoning in a large skillet over medium-high heat. Add the celery, garlic, bell pepper, onion and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are soft and just begin to brown, 7 to 8 minutes. Add the sausage, hot sauce and tomatoes and cook, stirring, until the sausage is warmed through and the tomatoes start to release their juices, about 3 minutes. Add the crab, shrimp and reserved mirliton pulp and continue cooking until heated through, 2 to 3 minutes.
- Microwave the remaining 2 tablespoons butter in a small microwave-safe dish until melted, about 30 seconds. Add the breadcrumbs and parsley and stir until well combined.
- Turn each mirliton half over so the cut side is facing up. Stuff each with about 1/2 cup of the crab and shrimp mixture--it will seem like a lot, but that's OK. Sprinkle with the breadcrumb mixture and bake until the shrimp are cooked through and the breadcrumbs turn a deep golden brown, 10 to 12 minutes. Serve with additional hot sauce if desired.
STUFFED MIRLITONS
Steps:
- Cut mirlitons in half lengthwise. Remove seeds in center. Boil until tender. Scoop out flesh, reserving shell for stuffing. Mash the flesh.
- Preheat oven to 350 degrees F.
- Heat oil in a 9 to 10-inch skillet over medium heat. Add onion and celery and saute until tender. Add mashed mirliton flesh, shrimp (or sausage), 1/2 cup Italian bread crumbs, seasoned salt, and cayenne pepper and stir to combine. Fill mirliton shells with this mixture. Cover with remaining bread crumbs. Bake for 30 minutes or until browned. This can be served as a main dish and it also freezes well.
STUFFED MIRLITON
A mirliton is a chayote squash or a vegetable pear. It is also the name for instruments in which a voice resonates over a membrane, as in a kazoo. The Carolina Chocolate Drops are bringing the kazoo back in style with their unique take on traditional jug-band music. I am mounting a campaign to bring the squash back too.
Yield serves 6
Number Of Ingredients 13
Steps:
- Heat the oven to 375° F.
- In a large pot, boil the mirlitons in lightly salted water until the flesh is tender, about 6 minutes. Remove from the pot and cool under running tap water. Halve them and, using a metal spoon, remove the seeds and discard. Gently scoop all of the flesh out of the shells. Set the flesh and shells aside.
- In a medium saucepan set over medium-low heat, melt 6 tablespoons of the butter. Add the onion, celery, bell pepper, green onions, ham, and garlic. Cook, stirring, for about 10 minutes or until the vegetables are wilted. Add a little of the chicken broth if the mixture becomes too dry. Add the mirliton flesh and cook for 20 minutes. Add the shrimp and parsley and cook for 5 minutes. Remove from the heat and season with salt and pepper. Sprinkle in 1 cup of the bread crumbs.
- Mound the stuffing mixture into the mirliton shells. Put the halves in a baking dish and top with the remaining 1/2 cup bread crumbs. Dot with the remaining 2 tablespoons butter and pour the remaining broth in the baking dish. Bake for 8 to 10 minutes, until the crumbs are golden brown.
STUFFED MIRLITON
Provided by Molly O'Neill
Categories dinner, casseroles, main course
Time 1h10m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Put mirlitons or eggplants in a large pot, cover with cold water and place over medium heat. Cook gently 30 to 40 minutes, till tender; drain.
- In a skillet over medium heat, cook the bacon until fairly crisp. Add the onion, garlic and scallions and cook for 7 minutes, until onion is translucent. Add crayfish tails and cook 3 minutes more. Remove from heat, add a quarter cup of bread crumbs, salt and Tabasco; set aside.
- Preheat the oven to 375 degrees. Use a sharp knife to cut the mirlitons in half lengthwise. Use a spoon to scrape out the pulp. Mince the pulp and add to the crayfish mixture. Put the mirliton halves on a baking sheet and divide the crayfish mixture evenly among them. Sprinkle the remaining bread crumbs over the mirlitons and bake for 20 minutes.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 4 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 240 milligrams, Sugar 11 grams, TransFat 0 grams
NEW ORLEANS STUFFED MIRLITONS RECIPE - (3.9/5)
Provided by JimMac
Number Of Ingredients 13
Steps:
- Boil mirlitons until tender, cut in half and remove seeds. Scoop out inside of mirlitons leaving enough flesh to keep shell intact. In a large heavy skillet, heat oil or bacon grease. Sauté onions, garlic and celery until soft. Add shrimp and ham. Cook 10 minutes. Remove excess water from mirliton and mash. Add all remaining ingredients except 1/4 cup seasoned bread crumbs. Fill the reserved shells. Melt 2 tablespoons butter. Stir in reserved crumbs. Sprinkle evenly over mirlitons. Bake at 350 degrees for 25 minutes.
SHRIMP-STUFFED MIRLITONS
The mirliton is a pale green squash with an end puckered up like a toothless granny. They are native to Louisiana, but if you grew up eating from certain Latin American culinary canons, you might know them as chayote. In New Orleans, mirliton stuffed with shrimp is a dish both common and fancy. The chef David Guas, who grew up in Louisiana and now runs the Bayou Bakery in Washington, D.C., ate this version at his Granny Lilly's holiday table in Amite, La. His recipe is a version of her original, but with a touch of heat from cayenne pepper as influenced by Justin Wilson, a relative who had a long-running cooking show on New Orleans public television that he punctuated with the tagline "I guaranteeeeee!" Use the freshest shrimp you can find. Something from the Gulf of Mexico would lend authenticity. And be careful scooping the flesh from the mirlitons. The skin is thin and can break easily.
Provided by Kim Severson
Categories dinner, lunch, main course
Time 1h30m
Yield 6 entree or 12 side dish servings
Number Of Ingredients 18
Steps:
- Cut mirlitons in half and scoop out the large seed in the middle. Boil in salted water to cover for 25 minutes, or until tender when punctured with the tines of a fork. Be careful not to overcook.
- Drain and cool for 15 minutes, then scrape out insides into a colander to drain. Leave 1/4 inch of flesh inside shell, being careful not to puncture skin.
- Chop drained mirliton flesh and add to a medium bowl. Mix in butter, lemon juice, parsley, salt, pepper, cayenne, Worcestershire sauce and 1/2 cup bread crumbs; set aside.
- Heat oven to 375 degrees. Heat oil in a medium saucepan or cast-iron skillet over medium heat. Add onion, bell pepper and celery and sauté until almost translucent. Add garlic, green onion and tomatoes for just about 2 minutes. Add shrimp for 30 seconds to give them a touch of color. Quickly remove pan from heat and let it sit for 3 to 5 minutes to cool slightly. Fold sautéed ingredients into mirliton mixture.
- Scoop stuffing mixture into each mirliton half. Place mirliton in an oven-safe 1 1/2-inch deep pan. You may need two pans. Dust top of each mirliton evenly with remaining bread crumbs. Pour stock into pans to a half-inch depth, before covering and baking. Cover pans tightly with foil and bake for 20 minutes. Remove foil and bake for an additional 15 minutes or until tops are lightly browned.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 3 grams, Carbohydrate 59 grams, Fat 5 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 1346 milligrams, Sugar 3 grams, TransFat 0 grams
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