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Shrimp Stuffed Chayote Squash Recipe
Chayote Squash, also called Mirliton in Louisiana, USA, where I live. It is a seasonal vegetable and is available for the last 3 months of the year. My favorite recipe is stuffed mirlitons. I learned tips from local people, checked a few recipes from cookbooks I have, and came up with the recipe. Love it! I try to share all the details I know. The stuffing is good with cooked chicken, shrimp, or ham. I am sure you are going to love the recipe as I do! My neighbors and family tasted it too!
Chayote Squash seeds and skin are edible. Of course, what we have at stores that is too old and from a garden may be too hard to eat. The seed in the photo is soft and edible. Very important to use gloves or just a plastic bag to protect your hands when you peel mirliton. Another method to protect your hand from mirliton juice is to coat your hands with vegetable oil; this way, your hand is protected, too. Chayote Squash juice irritates the skin. It is not toxic, but it will still be an unpleasant experience.
*In the recipe on the page, I used green chayote, but we can use prickly chayote as well. Just peel it before cooking it. If you are not familiar with how to peel prickly chayote, make sure you check the page “How to prepare chayote for cooking”, I share with you the best way to peel chayote with spines from my own experience. The link is below.
This seed we can use in stuffing
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Ingredients
3 chayote squash
1/4 cup (4 oz or 100 g) butter
1 small onion (chopped)
1 clove garlic (chopped)
8 oz cooked peeled shrimp
1 celery stalk (chopped )
2 tbsp chopped parsley
1 cup breadcrumbs (made from 2-3 slices of toasted bread)
1 egg (sometimes takes 2)
3 tbsp wine
Salt, pepper and cayenne pepper to taste
4 tablespoon bread crumbs from fresh bread for the topping
Spices to boil chayote squash, I use local Creole Seasoning and parsley stems
I personally don’t like to use cooking wine for cooking; I use only real wine. I tried some cooking wine and didn’t like the flavor as much as what I tried. I use wine that I have leftovers, light wine, Riesling, and Moscato. I asked one chef what wine to use in cooking the best, and she gave me great advice: Use wine in cooking that you like to drink.
Cooking direction
1. Preparation Chayote Squash For Stuffing
- Cut in half mirlitons. Simmer in spiced (I used Creole Seasoning and parsley) and salted water 30-40 minutes until soft.
Chayote squash has a lot of moisture. Drain water and put back on heat pot with chayote squash to dry for a few seconds. Or just use a paper towel to dry out the moisture.
2. Scoop out the pulp of chayote squash. Remove excess of water. 1/2 the pulp mush and 1/2 the pulp chop into small pieces.
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2. Stuffing Preparation
- Shrimp is important to cook with spices, so it is tasty by itself. The best way to cook shrimp is by boiling it for this stuffing. I like to use small shrimp for this dish if I have time to clean the shrimp. However, we can use larger shrimp and cut them up into small pieces. Bring water to a boil with salt, spices ( mustard seeds, allspice, bay leaves, coriander seeds, and cayenne pepper ), lemon, and shrimp shells, if you have any. Bring to a boil and boil for a few minutes, depending on the size of the shrimp, and take out of the heat. For small shrimp, it takes 1 minute for me. When we cover it with a towel, it continues cooking too. Let it stand at least for 20-30 minutes, so the shrimp pick up spices well. Don’t overcook shrimp; it is very important.
2. Dice fine celery, onion and garlic.
Remember to remove tough strings from celery before dicing.
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3. Melt a mix of butter and oil. Add onion, celery, and garlic, after 5 minutes add wine. Saute for 5 minutes or so more until the onion is translucent and the alcohol evaporates. Add parsley.
4. Add to chayote squash pulp cooked shrimp, mirliton pulp, breadcrumbs add salt, black pepper, and cayenne pepper. Taste stuffing for spices before add raw eggs. Add slightly beaten eggs to the mixture.
5. Stuff mirlitons with stuffing. Sprinkle with breadcrumbs on the top from fresh bread. Bake T=350ºF or 180ºC 40 minutes
Super as a light lunch with a green salad. Good hot or cold.
Stuffed Chayote Squash Garnish Idea
I like to place the shrimp on top of cooked mirliton. The stuffing includes shrimp and looks so good! I like to place a few slices of carrot on the bottom of the dish, the carrot is perfect garnish if cook in the individual dish!
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Video Shrimp Stuffed Chayote Squash Recipe
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@Galainthekitchen.com
@Galainthekitchen.com
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Wow, I’ve eaten these all my life and never heard the English name for them, it’s always been the Haitian créole word (militon) or the Spanish word (chayote)! And I’ve never had it stuffed, thanks for giving me another way to eat it. It’s available all year long in New York.
Trudy, Thank you so much for sharing this info with us! It is very interesting to know! I am originally from Russia, in Russia, we call chayote or Mexican cucumber.This vegetable has so many names around the World!