Family Circle 14

A family history site: Chasing My Own Tale

Saturday in the Kitchen: Louisiana-Style Chayote

Louisiana-Style Chayote

3 chayotes, halved, seeded
1 tbsp. olive or safflower oil
6 large shrimp, about 3 ounces, peeled, deveined
1 large scallion, chopped
1 clove garlic, minced
1/3 cup red bell pepper, finely diced
1/3 cup fresh flat-leaf parsley, chopped
1/4 cup ham, finely diced
salt to taste
ground pepper to taste
1 pinch ground red pepper to taste
1 tbsp. plain dry or toasted fresh breadcrumbs

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.


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