Mirlitons Farcis aux Crevettes

* 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.=20
- 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]

- - - - - - - - - - - - - - - - - -=20

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