Paula Deen Shrimp Stuffed Mirliton
This recipe for Paula Deen's Shrimp Stuffed Mirliton is a delicious and flavorful dish that is perfect for a special occasion or a family dinner. Mirlitons, also known as chayote, are a type of squash that have a mild, sweet flavor and a texture similar to a cross between a pear and a potato. When stuffed with a shrimp and cheese mixture, they make a unique and satisfying dish.
Servings 5
Ingredients
- 4 mirlitons
- 1/2 cup butter
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped celery
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/2 cup milk
- 1/2 cup chicken broth
- 1/2 pound cooked and peeled shrimp
- 1 cup grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees F.
- Cut the mirlitons in half and scoop out the seeds.
- Bring a large pot of salted water to a boil and add the mirliton halves. Cook for 10-15 minutes, or until they are tender.
- In a large skillet, melt the butter over medium heat. Add the onion, green bell pepper, and celery, and cook until they are soft.
- Stir in the flour, salt, cayenne pepper, and black pepper. Gradually add the milk and chicken broth, stirring constantly, until the mixture thickens.
- Stir in the shrimp and 1/2 cup of Parmesan cheese.
- Stuff the mirlitons with the shrimp mixture and place them in a baking dish.
- Sprinkle the remaining Parmesan cheese on top of the mirlitons.
- Bake for 20-25 minutes, or until the cheese is melted and the mirlitons are heated through.