Shrimp Stuffed Chayote
From chefmeow 15 years ago
- 30 minutes to make
- Serves 6
SHRIMP STUFFED CHAYOTE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Malta Estate in Bedford, Texas in 1991.
Ingredients
- 6 chayote halved lengthwise shopping list
- 4 tablespoons butter shopping list
- 1 medium white onion chopped shopping list
- 4 cloves garlic finely chopped shopping list
- 1/2 cup chopped celery shopping list
- 1-1/2 cups bread crumbs shopping list
- 2 eggs lightly beaten shopping list
- 1 pound cooked shrimp chopped shopping list
- 1/4 teaspoon salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 1/2 cup grated cheddar cheese shopping list
How to make it
- Cover chayote in salted water and boil over moderate heat until tender about 30 minutes.
- Drain and cool then remove and discard pit.
- Scoop out and chop flesh being careful to leave skin intact.
- Heat butter in a saucepan over moderate heat and sauté onion, garlic and celery 5 minutes.
- Remove from heat and stir in chayote pulp, bread crumbs, eggs, shrimp, salt and pepper.
- Spoon mixture into chayote shells and top with grated cheese.
- Bake at 350 for 20 minutes then serve immediately.
People Who Like This Dish 3
- sarasue Nowhere, Us
- cookingguru Dayton, OH
- fishtrippin Estelline, SD
- chefmeow Garland, TX
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