Mirlitons Stuffed with Shrimp

Preparation info
  • Yield:

    6

    Servings.
    • Difficulty

      Medium

Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 3 mirlitons (chayotes) (¾ to 1 pound each)
  • Salt to taste, if desired
  • ¾

Method

  • Split the mirlitons in half lengthwise. Put in a kettle of cold water and add salt to taste. Bring to the boil and simmer about 10 minutes. Do not overcook or the mirlitons will become mushy. Drain and run briefly under cold water. Drain again.
  • Using a spoon or melon-ball cutter, scoop out the flesh and seeds of each half, leaving a shell about