*  Exported from  MasterCook  *
 
                       Mirlitons Farcis aux Crevettes
 
 Recipe By     : Cooking With Craig Claiborne and Pierre Franey
 Serving Size  : 6    Preparation Time :0:40
 Categories    : Summer Squash                    Hispanic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    chayotes, 3/4 to 1 pound each
      3/4  pound         shrimp -- raw, in shells
    4      tablespoons   butter
    1      cup           onion -- finely chopped
    1      teaspoon      garlic -- finely minced
    2      tablespoons   flour
    1      cup           milk
    2      teaspoons     grated ginger root -- optional
      1/4  cup           scallions -- finely chopped
    1                    egg yolk
                         Freshly ground black pepper -- to taste
      1/2  cup           fresh bread crumbs -- finely minced
      1/4  cup           chopped parsley
      1/2  cup           grated Cheddar cheese
 
 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]
 
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 NOTES : (First Ballantine Books Edition, 1985).
 “Mirlitons Farcis aux Crevettes” means “Chayotes Stuffed With Shrimp.”
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