Free Recipe Louisiana-Style Chayote
Recipe Type: Free Misc Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6
Ingredients for Louisiana-Style Chayote Recipe
3 Chayotes; Halved And Seeded
1 tb Olive Or Safflower Oil
6 lg Shrimp (About 3 Oz); Peeled
-And Deveined
1 lg Scallion; Chopped
1 Clove Garlic; Minced
1/3 c Red Bell Pepper; Finely
-Diced
1/3 c Fresh Flat-Leaf Parsley;
-Chopped
1/4 c Ham; Finely Diced
Salt; To Taste
Ground Pepper; To Taste
1 pn Ground Red Pepper; To Taste
1 tb Plain Dry Or Toasted Fresh
-Breadcrumbs
Louisiana-Style Chayote Preparation
Boil chayotes in salted water to cover until tender but firm, about 6 to 10 minutes. Remove, set upside down to cool, then scoop out the insides, leaving a shell 1/3 inch thick. Pat dry and place the shells in a 13×9 inch baking dish. Chop the pulp. Preheat the oven to 375 degrees. Saute shrimp in oil in a large nonstick skillet over high heat until shrimp are bright pink. Remove shrimp with slotted spoon, let cool, and finely chop. Add the squash pulp to the same plan along with the scallion, garlic, red pepper, parsley, ham, thyme, and peppers. Cook over medium-high heat until no liquid remains and everything is dry, about 4 minutes. Stir in the shrimp. Divide the filling among the 6 squash shells and sprinkle each one with breadcrumbs. Bake until heated through and browned on top, about 35 minutes. REG 2 SHARED BY Jill Proehl, St. Louis, Mo – jpxtwo@swbell.net Recipe by: The New All-Purpose Joy of Cooking, 1997, pg. 365 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar 25, 1998
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