Stuffed Mirlitons

Stuffed Mirlitons Recipe
Photo: Charles Walton; Styling: Leslie Byars Simpson
Also called chayote, mirlitons are a squash like fruit.


8 servings

Recipe from

Southern Living


4 large mirlitons
1 pound unpeeled, medium-size fresh shrimp
1 large onion, chopped
1 cup chopped celery
1 cup chopped red bell pepper
2 garlic cloves, minced
1/4 cup olive oil
1 1/4 cups Italian-seasoned breadcrumbs, divided
1 1/4 cups refrigerated shredded Parmesan cheese, divided
1 tablespoon dry white wine
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 teaspoon pepper
Garnish: fresh chives


Bring mirlitons and water to cover to a boil in a large saucepan; boil 20 minutes or until tender. Drain and cool. Cut in half lengthwise; remove and discard seeds. Scoop out pulp, leaving a 1/2-inch shell; chop pulp, and set shells aside.

Peel shrimp, and remove veins, if desired.

Sauté shrimp, onion, and next 3 ingredients in hot oil 4 to 5 minutes or until shrimp turn pink; remove from heat. Stir in mirliton pulp, 1 cup breadcrumbs, 1 cup Parmesan cheese, and next 4 ingredients; stuff evenly into mirliton shells. Sprinkle evenly with remaining 1/4 cup breadcrumbs and remaining 1/4 cup cheese. Place in a lightly greased 13- x 9-inch baking dish.

Bake at 350° for 30 minutes. Garnish, if desired.

Chef Wayne Jean,

Bailey's Restaurant, Lafayette, Louisiana,

Southern Living

November 1997
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