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Thursday, 23 June 2011 16:28 |
Delicious as a one-dish meal!
Submitted by:Â Maudie K.
Ingredients:
- 6 whole mirlitons (vegetable pear or Chayote squash)
- Water to steam
- 3 strip bacon, chopped
- 6 TBS unsalted butter
- 1 finely chopped large onion
- 1 finely chopped medium red bell pepper
- 2 stalks celery, finely chopped
- 3 cloves garlic, minced
- 1 ½ cups diced baked ham
- 1 pound shrimp, coarsely chopped
- 1 cup Ritz cracker crumbs
- 1 tsp Tabasco sauce
- 1 TBS Worcestershire sauce
- 1 ½ tsp Tony Chachere’s Seasoning Mix
- 1 TBS lemon juice
- ½ cup seasoned bread crumbs
- 3 pats butter, cut into small pieces
Directions:
- Steam mirlitons by placing into steamer basket for 7 minutes after water has come to a boil; turn off heat allow mirlitons to remain
- Into a large, heavy skilled over medium-high heat, fry bacon until browned and crisp
- Add butter and remove from heat and set aside
- Remove mirliton from steamer and cute each in half; remove large seed and discard; scoop out center with teaspoon or scoop, careful not to tear through outer shell; place pulp into a large bowl
- Mash pulp using potato masher or large slotted spoon
- Add mashed pulp to skillet with butter and bacon over medium-high heat;
- Add onion, bell pepper, celery, and garlic, saute for 10 minutes, stirring often
- Add ham and shrimp and saute for 7 more minutes stirring constantly;
- Add cracker crumbs to skillet and blend well; add Tabasco and next 3 ingredients, mixing well
- Stuff each shell; sprinkle bread crumbs over stuffing and dot with butter pieces
- Bake at 350° for 35-40 minutes until well browned; serve hot
Serves 12
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Last Updated on Monday, 13 January 2014 20:05 |