- Prep: 1 hr
- Cook: 1 hr 30 min
- Ready In: 2 hr 30 min
“Mirliton (Chayotes) are a vegetable that is used to make this wonderful dressing. It's very popular here in Louisiana around the holidays.” - by MOUNTMAN
Original recipe yields 8 servings
- Bring a large pot of water to a boil. Add mirliton, and boil until tender, about 45 minutes. Drain, cool, and peel. Cut in half, remove seeds, and cut into cubes.
- When the mirliton are almost done, bring another pot of water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain shrimp, reserving the water for later. Preheat the oven to 250 degrees F (120 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Fry onion and garlic in the oil until soft. Transfer to a 9x13 inch baking dish. Add the shrimp, ham, and cubed mirliton. Beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. Mix in the bread crumbs, parsley, thyme, salt and pepper until evenly blended. If it seems a little dry, add a little more water from the shrimp. You have the choice to freeze, refrigerate, or bake at this point. Sprinkle some more breadcrumbs on top if desired.
- Bake for 1 hour and 30 minutes in the preheated oven, or until golden brown on top.
Amount Per Serving (8 total)
- 319 cal
- 14.1 g
- 23.1 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"This is wonderful. I doubled the recipe and set half aside to freeze for a rainy day. Needs more bread crumbs, but that is a personal preference...." See more"
"This is almost identical to a recipe I have. mine also adds in some crab meat (about a cup or so). A friend from New Orleans originally made it for me- and I was HOOKED! this stuff is great!..." See more"
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