Shrimp-Stuffed Mirliton

Not a vegetable fan? You’ll overcome that feeling once you try these luscious shrimp-stuffed mirlitons! Chayotes, made their way to New Orleans in the mid-1700s, but it wasn’t until 1790 thanks to the huge influx of Haitian immigrants, that we got to know them as Mirlitons. These shrimp-stuffed mirlitons prepared with garlic, sour cream, guajillo chiles, shrimp, cream cheese, and butter will turn your world upside down from the first bite!
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Ingredients
4
Portions
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Preparation
40 mins
30 mins
Easy
  • In a pot with water, add salt and chayotes and cook until tender. Drain and let cool.
  • On a chopping board, hollow out chayote with a spoon. Finely chop chayote flesh and set aside.
  • In a skillet, heat butter over medium heat and toast garlic until it turns color. Add guajillo chile, shrimp, cream cheese, sour cream, cow’s milk, chayote flesh, and parsley. Season with salt and pepper. Set aside.
  • Using a spoon, stuff chayotes with shrimp. Garnish shrimp-stuffed mirliton with parsley, red onion, and chile flakes.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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