| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
St. Louis |
Jill, Reg 2 |
6 |
Servings |
INGREDIENTS
| 3 |
|
Chayotes, Halved And Seeded |
| 1 |
T |
Olive Or Safflower Oil |
| 6 |
|
Shrimp, About 3 Oz Peeled |
|
|
And Deveined |
| 1 |
|
Scallion, Chopped |
| 1 |
|
Clove Garlic, Minced |
| 1/3 |
c |
Red Bell Pepper, Finely |
|
|
Diced |
| 1/3 |
c |
Fresh Flat-Leaf Parsley |
|
|
Chopped |
| 1/4 |
c |
Ham, Finely Diced |
|
|
Salt, To Taste |
|
|
Ground Pepper, To Taste |
| 1 |
pn |
Ground Red Pepper, To Taste |
| 1 |
T |
Plain Dry Or Toasted Fresh |
|
|
Breadcrumbs |
INSTRUCTIONS
Boil chayotes in salted water to cover until tender but firm, about 6
to 10 minutes. Remove, set upside down to cool, then scoop out the
insides, leaving a shell 1/3 inch thick. Pat dry and place the shells
in a 13x9 inch baking dish. Chop the pulp. Preheat the oven to 375
degrees. Saute shrimp in oil in a large nonstick skillet over high
heat until shrimp are bright pink. Remove shrimp with slotted spoon,
let cool, and finely chop. Add the squash pulp to the same plan along
with the scallion, garlic, red pepper, parsley, ham, thyme, and
peppers. Cook over medium-high heat until no liquid remains and
everything is dry, about 4 minutes. Stir in the shrimp. Divide the
filling among the 6 squash shells and sprinkle each one with
breadcrumbs. Bake until heated through and browned on top, about 35
minutes. REG 2 SHARED BY Jill Proehl, St. Louis, Mo -
jpxtwo@swbell.net Recipe by: The New All-Purpose Joy of Cooking, 1997,
pg. 365 Posted to recipelu-digest by Jill & Joe Proehl
<jpxtwo@swbell.net> on Mar 25, 1998
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