Mirliton
Description
Mirliton (chayote squash) makes a wonderful dressing with ham, shrimp, and bread crumbs. It's very popular here in Louisiana around the holidays.
Ingredients
•
6 (8-ounce) mirlitons (chayotes)
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1 pound fresh shrimp, peeled and deveined
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2 teaspoons olive oil
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1 medium onion, chopped
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1 clove garlic, minced
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1 pound cooked, cubed ham
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1 egg
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1 cup dry bread crumbs
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2 tablespoons chopped fresh parsley
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1 teaspoon dried thyme
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salt and pepper to taste
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1/2 cup dry bread crumbs for topping
Directions
1
Bring a large pot of water to a boil. Add mirliton; boil until tender, about 45 minutes. Drain, cool, peel, cut in half, remove seeds, and cut into cubes.
2
When mirliton almost done, bring another pot of water to a boil. Add shrimp; cook until pink, about 5 minutes. Drain shrimp; reserve water.
3
Preheat the oven to 250 degrees F (120 degrees C).
4
Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until soft. Transfer to a 9x13-inch baking dish. Stir in mirliton, shrimp, and ham. Beat egg and 1 tablespoon shrimp cooking water together in a small dish; stir into baking dish. Stir in 1 cup bread crumbs, parsley, thyme, salt, and black pepper until combined. If it seems a little dry, add a little more shrimp cooking water. You can bake, refrigerate, or freeze at this point. Sprinkle remaining 1/2 cup breadcrumbs on top if desired.
5
Bake in the preheated oven until golden brown on top, about 1 hour and 30 minutes.