This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free bread in this dish. Lea & Perrins Worcestershire sauce is gluten-free.
"The kitchen really is the castle itself." -Mario Batali
Chayote squash is known as mirliton here in New Orleans. You can use it for almost anything – savory dishes, tacos, even desserts. I like this casserole because the spiciness is tempered by the mild mirliton and sweet shrimp. The bread crumb topping has a nice creamy texture and a bit of spice.
Substitute crab for the shrimp and you have a completely different dish with more robust seafood flavors.
This simple ingredient has so many different types. It is important to read a recipe carefully and choose the correct breadcrumbs because they are important to the recipe’s final texture. The two main types of breadcrumbs are dry breadcrumbs and fresh breadcrumbs. Dry breadcrumbs usually make for a finer, crisp texture while fresh have a moist crumbly consistency.
I don’t like to use stale bread to make dry breadcrumbs and prefer to use bread that has been dried in the oven. This is due to the fact that stale bread makes for stale tasting breadcrumbs. When making dry bread crumbs you can either toast the bread or not – each way has a different flavor. Toast bread in the oven at about 300°F turning a few times until it is evenly browned. I let them cool on racks before processing in a food processor or blender, as the slight moisture that remains will make dry breadcrumbs moist.
If you don’t want a toasted flavor, then simply dry the bread in the oven set on warm (this is 175°F on most ovens). Let them cool and then grind.
Fresh (sometimes called moist) breadcrumbs are just that – made with fresh bread. I find that the food processor makes better fresh breadcrumbs than using a blender.
Certainly you can use any type of bread to make your breadcrumbs – whole wheat, French, sourdough, rye, or even cinnamon raisin. Keep in mind that breads vary widely in the amount of fat and calories. I have not found a pre-made breadcrumb at the grocery store worth using.
Servings = 2 | Serving size =about 2 cups
Cooking Time = 60 Minutes
This recipe can be multiplied by 2,3,4.
This recipe makes very good leftovers. The mirliton can be cooked ahead of time - even the day before - and refrigerated until needed. If they are chilled when you assemble the casserole, allow a little extra cooking time so that they come to temperature.
|2||slices whole wheat or gluten-free bread|
|2 small||mirliton (chayote squash) (about 16 ounces total)|
|2 tsp||olive oil|
|2 cloves||garlic (sliced)|
|1 medium||onion (diced)|
|1 medium||rib celery (diced)|
|1 small||green bell pepper (seeded and diced)|
|2 tsp||Creole seasoning|
|1/2 tsp||dried thyme leaves|
|1 tsp||Worcestershire sauce|
|fresh ground black pepper (to taste)|
|8 ounces||shrimp (peeled, deveined, and sliced lengthwise)|
|2 tsp||Tabasco sauce|
Preheat the oven to 325°F
Place the bread in the oven to toast - about 10 minutes or until lightly browned and crunchy. Set aside to cool.
When the bread is cool, place in a blender or mini chopper and process into bread crumbs. Set aside.
Place the water in a large sauce pan and add the mirliton.
Bring the water to a boil and cook for about 30 minutes, until a knife slips into them with just a little resistance. Remove and set aside to cool.
When they are cool, peel, cut in half and seed.
Cut into 1/2 inch cubes and set aside.
While the mirliton are cooking, place the olive oil in a large skillet over medium high heat.
Add the garlic and cook for about 2 minutes. Stir frequently.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the green bell pepper and celery and cook for about three minutes. Stir frequently.
Add the Creole seasoning, thyme, Worcestershire sauce, water, salt, and pepper. Stir.
Simmer for about 20 minutes, stirring frequently. Don't let all of the water evaporate. Adjust the heat so that there is a little bit of liquid in the bottom of the pan.
Remove from the heat and add the shrimp. Toss well.
When the sauce and the mirliton are done, place the diced mirliton in the bottom of an oven proof dish.
Top with the onion, green pepper, and shrimp mixture.
In a separate bowl, whisk the egg together with the Tabasco sauce.
Add the bread crumbs and toss until coated.
Pat the bread crumbs on top of the casserole and place in the oven.
Bake for about 15-20 minutes until the bread crumbs are toasted and the shrimp are cooked through.
Serving size = about 2 cups
Servings = 2
Amount Per Serving
|Calories 389||Calories from Fat 97|
|% Daily Value|
|Total Fat 10g||16%|
|Saturated Fat 2g||6%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 43g||8%|
|Dietary Fiber 10g||40%|
|Vitamin A 22%||Vitamin C 137%|
|Calcium 16%||Iron 40%|
|Vitamin K 32 mcg||Potassium 1049 mg|
|Magnesium 126 mg|