Recipe - Louisiana-Style Chayote

3 Chayotes; Halved And Seeded
1 tablespoon Olive Or Safflower Oil
6 lg Shrimp (About 3 Oz); Peeled
And Deveined
1 lg Scallion; Chopped
1 Clove Garlic; Minced
1/3 cup Red Bell Pepper; Finely
Diced
1/3 cup Fresh FlatLeaf Parsley;
Chopped
One fourth cup Ham; Finely Diced
Salt; To Taste
Ground Pepper; To Taste
1 pn Ground Red Pepper; To Taste
1 tablespoon 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 13x9 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 mediumhigh 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.

REG 2 SHARED BY Jill Proehl, St. Louis, Mo jpxtwo@swbell.net

Recipe by: The New AllPurpose Joy of Cooking, 1997, pg. 365

Posted to recipeludigest by Jill & Joe Proehl jpxtwo@swbell.net on Mar
25, 1998