| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Summer squa, Hispanic |
6 |
Servings |
INGREDIENTS
| 3 |
|
Chayotes, 3/4 to 1 pound each |
| 3/4 |
lb |
Shrimp; raw, in shells |
| 4 |
tb |
Butter |
| 1 |
c |
Onion; finely chopped |
| 1 |
ts |
Garlic; finely minced |
| 2 |
tb |
Flour |
| 1 |
c |
Milk |
| 2 |
ts |
Grated ginger root; optional |
| 1/4 |
c |
Scallions; finely chopped |
| 1 |
|
Egg yolk |
|
|
Freshly ground black pepper; to taste |
| 1/2 |
c |
Fresh bread crumbs; finely minced |
| 1/4 |
c |
Chopped parsley |
| 1/2 |
c |
Grated Cheddar cheese |
INSTRUCTIONS
MINUTES (par-boil 10; prep 10; bake 20) - - Split the chayotes lengthwise
in half. Put in a kettle of cold water with salt to taste. Bring to the
boil and let simmer about 10 minutes. Do not overcook or the vegetable will
become mushy. Drain and run briefly under cold water. Drain again. Using a
spoon, scoop out the flesh and seeds of each half, leaving a shell about
1/8-inch thick or slightly thicker. Set the shells aside. Chop flesh and
seeds fine. There should be about 1 cup. - - Peel and devein the shrimp and
chop coarsely. There should be about 1 1/4 cups. Set aside. - - When ready
to cook, PREHEAT the oven to 425 degrees. Melt half the butter in a
saucepan and add the onion and garlic. Cook, stirring, until wilted.
Sprinkle with flour and stir to distribute evenly. Add the milk, stirring
rapidly with a wire whisk. When the sauce is thickened and smooth, add the
chopped pulp. Bring to a boil, stirring, and add the ginger and scallions.
Remove from the heat and stir in the egg yolk. Let stand to room
temperature. Stir in the shrimp, salt, pepper, 1/4 cup of the bread crumbs
and the parsley. Use the mixture to stuff chayote halves. Pile up and
smooth over. - - Blend the remaining 1/4 cup of bread crumbs and cheese.
Sprinkle the tops with the mixture, patting to help it adhere. Dot with the
remaining 2 tablespoons butter. Arrange the stuffed halves in a lightly
buttered baking dish and bake for 20 minutes. MasterCook [patH 01Se96]
Recipe By : Cooking With Craig Claiborne and Pierre Franey
Posted to MC-Recipe Digest V1 #222
Date: Sat, 21 Sep 1996 09:14:57 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : (First Ballantine Books Edition, 1985). "Mirlitons Farcis aux
Crevettes" means "Chayotes Stuffed With Shrimp." ~~~~~~ Copyright =A9 1996
Charleston.Net Copyright =A9 1996 Charleston.Net=20 See the Page:
http://www.charleston.net/entertain/whatcook.html=20 The Post and Courier,
134 Columbus St., Charleston, S.C. "What's Cookin'" Section 1 Se 96 Nutr.
Assoc. : 2535 0 0 0 0 0 0 0 0 0 0 0 0 0
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