Shrimp Stuffed Mirlitons (Chayote or Vegetable Pears)

"An unusual dish from the River Road Recipes cookbook of the Baton Rouge Junior League"
 
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Ready In:
1hr
Ingredients:
9
Serves:
8
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ingredients

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directions

  • Preheat oven to 350F.
  • Parboil mirlitons/chayote/vegetable pears until almost tender.
  • Cut in half and scoop out the meat; mash and set aside, reserving shells.
  • Saute onion and garlic in shortening until translucent; add celery and cook until tender.
  • Add mashed mirlitons, shrimp, 1/2 of the cheese, and salt and pepper to the sauteed vegetables.
  • Fill the reserved shells, cover with remaining cheese and bread crumbs.
  • Bake until crumbs have browned, approximately 30 minutes.

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