Shrimp-Stuffed Mirliton

Alejandra Cota

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

Portions

2 chayotes, peeled and cut into halves
some water, for cooking the chayotes
1 teaspoon salt, for cooking the chayotes
2 tablespoons butter, for the stuffing
1 clove garlic, chopped, for the stuffing
3 guajillo chiles, trimmed, seeded, and rehydrated, cut into thin strips, for the stuffing
2 cups shrimp, cleaned and deveined, for the stuffing
1 cup cream cheese, cut into small-sized cubes, for the stuffing
1/2 cups sour cream, for the stuffing
1/4 cups cow's milk, for the stuffing
2 tablespoons parsley, finely chopped, for the stuffing
some salt, for the stuffing
some pepper, for the stuffing
some chile flakes, for garnish
some red onion, for garnish
some parsley, for garnish

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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