Recipe by al_salihi
This is a dish that our family always makes at Thanksgiving and Christmastime. At one time that was the only time we could eat the dish because the bush would die after the first freeze of the winter. Nowadays they have a way of producing these wonderful vegetables almost year round.
Top Review by Chef Eddie Flowers
OMG!!! My grandmother would be so proud of me if she were alive today! I haven't had meliton casserole since I was a child. Down South we pronounce it MELL-ee-taw. Anyway, it was delicious! It could be a meal in itself. I added two things to make it more like grandma's...olive oil during he saute and parmesian cheese mixed with the breadcrumbs and sprinkled on top as well. I found that putting the pats of butter on top as the recipe called for made it a little runny. I think next time I will either use less butter or none at all. Another issue I had was that I boiled my melitons for at least 45 minutes but I think they could have cooked a bit longer. They were a litle tough to scoop out. We served this as a vegetable sidedish with Christmas dinner. There was NONE left the next day! 100% YUM!
- 8 mirlitons (aka chayote or choko)
- 1 onion, diced fine
- 1 bell pepper, diced fine
- 2 stalks celery, diced fine
- 1⁄4 cup butter
- 2 lbs small shrimp, peeled & deveined
- 3 garlic cloves, diced fine
- 1⁄2 cup parsley, diced fine
- 1 cup fine fresh breadcrumb
- salt & pepper
- 1⁄4 cup butter
Directions See How It's Made
- Take the mirlitons and boil until tender by sticking a sharp knife into it. If it goes in easily just as when testing a potato they are ready. Do not overcook.
- Drain and cool.
- Meanwhile, take your seasonings except for the garlic and parsley and saute until soft.
- Add shrimp and saute until pink.
- add garlic and parsley, bread crumbs, salt & pepper.
- Turn off heat.
- Take the mirlitons and cut in half lengthwise.
- Take a teaspoon and scoop out the seed and sac that surrounds it.
- Then scoop out the meat of the merliton and save it in the pan along with the dressing.
- You can use the shells to refill with the dressing if you care to. Since I usually end up tearing my shells, I usually end up using a casserole dish and adding everything into it after mixing well.
- If the mixture is dry once it is all mixed, you can add a little water or chicken broth a little at a time until it is just a tad pasty.
- Place a pat of butter on each half and bake in medium oven until browned and bubbly.
- You can make these ahead of time and freeze them.
- Take them out a day before you need them and let them thaw in the refrigerator and bake right before serving.
- For variety, you can use hot sausage out of the casing or ground meat.