Mirliton
Ingredients
- 6 (8-ounce) mirlitons (chayotes)
- 2 teaspoons olive oil ⓘ
- 1 clove garlic, minced ⓘ
- 1 medium onion, chopped ⓘ
- 1 pound fresh shrimp, peeled and deveined ⓘ
- 1 pound cooked, cubed ham ⓘ
- 1 egg ⓘ
- 1 cup dry bread crumbs ⓘ
- 2 tablespoons chopped fresh parsley ⓘ
- 1 teaspoon dried thyme ⓘ
- salt and pepper to taste ⓘ
- 1/2 cup dry bread crumbs for topping (optional) ⓘ
Instructions
- Bring a large pot of water to a boil. Add mirliton, and boil until tender, about 45 minutes. Drain, cool, and peel. Cut in half, remove seeds, and cut into cubes.
- When the mirliton are almost done, bring another pot of water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain shrimp, reserving the water for later. Preheat the oven to 250 degrees F (120 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Fry onion and garlic in the oil until soft. Transfer to a 9x13 inch baking dish. Add the shrimp, ham, and cubed mirliton. Beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. Mix in the bread crumbs, parsley, thyme, salt and pepper until evenly blended. If it seems a little dry, add a little more water from the shrimp. You have the choice to freeze, refrigerate, or bake at this point. Sprinkle some more breadcrumbs on top if desired.
- Bake for 1 hour and 30 minutes in the preheated oven, or until golden brown on top.
Nutrition & Diet Analysis (per serving)
798
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).