Shrimp and Mirliton Casserole
Servings
2Serving size
about 2 cupsThis recipe can be multiplied but you should use multiple pans. This recipe makes very good leftovers. The mirliton can be cooked ahead of time – even the day before – and refrigerated until needed. If they are chilled when you assemble the casserole, allow a little extra cooking time so that they come to temperature.
Ingredients
| 2 slice Whole wheat bread (or gluten-free bread) |
| 3 quart Water |
| 2 chayote (5-3/4 inch) Chayote squash (aka mirliton)(about 16 ounces) |
| 2 tsp. Olive oil |
| 2 clove Garlic, raw (sliced) |
| 1 medium White onions (diced) |
| 1 Medium stalk Celery, raw (diced) |
| 1 small Green bell peppers (seeded and diced) |
| 2 tsp. Salt Free Creole Seasoning |
| 1/2 tsp., leaves Dried thyme |
| 1 tsp.. Worcestershire sauce |
| 1 cup Water |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 8 Ounces Shrimp, raw (peeled, deveined, and sliced in half lengthwise) |
| 1 large Egg(s) |
| 2 tsp. Tabasco sauce |
Instructions
Place the bread in the oven to toast - about 10 minutes or until lightly browned and crunchy. Set aside to cool.
When the bread is cool, place in a blender or mini chopper and process into bread crumbs. Set aside.
Place the water in a large sauce pan and add the mirliton.
Bring the water to a boil and cook for about 30 minutes, until a knife slips into them with just a little resistance. Remove and set aside to cool.
When they are cool, peel, cut in half and seed.
Cut into 1/2 inch cubes and set aside.
While the mirliton are cooking, place the olive oil in a large skillet over medium high heat.
Add the garlic and cook for about 2 minutes. Stir frequently.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the green bell pepper and celery and cook for about three minutes. Stir frequently.
Add the Creole seasoning, thyme, Worcestershire sauce, water, salt, and pepper. Stir.
Simmer for about 20 minutes, stirring frequently. Don't let all of the water evaporate. Adjust the heat so that there is a little bit of liquid in the bottom of the pan.
Remove from the heat and add the shrimp. Toss well.
When the sauce and the mirliton are done, place the diced mirliton in the bottom of an oven proof dish.
Top with the onion, green pepper, and shrimp mixture.
In a separate bowl, whisk the egg together with the Tabasco sauce.
Add the bread crumbs and toss until coated.
Pat the bread crumbs on top of the casserole and place in the oven.
Bake for about 15-20 minutes until the bread crumbs are toasted and the shrimp are cooked through.
Serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Chayote squash is known as mirliton in New Orleans. You can use it for almost anything – savory dishes, tacos, even desserts. I like this casserole because the spiciness is tempered by the mild mirliton and sweet shrimp. The bread crumb topping has a nice creamy texture and a bit of spice.
Substitute crab for the shrimp and you have a completely different dish with more robust seafood flavors.