MIRLITONS FARCIS AUX CREVETTES

      Title: MIRLITONS FARCIS AUX CREVETTES
  Categories: Summer squa, Hispanic
       Yield: 6 Servings
  
  
         3    chayotes, 3/4 to 1 pound
   :          each
       3/4 lb shrimp -- raw, in shells
         4 TB butter
         1 c  onion -- finely chopped
         1 ts garlic -- finely minced
         2 TB flour
         1 c  milk
         2 ts grated ginger root --
   :          optional
       1/4 c  scallions -- finely chopped
         1    egg yolk
   :          Freshly ground black pepper
   :          to taste
       1/2 c  fresh bread crumbs -- finely
   :          minced
       1/4 c  chopped parsley
       1/2 c  grated Cheddar cheese
   
   MINUTES (par-boil 10; prep 10; bake 20) - Split the chayotes
   lengthwise in half. Put in a kettle of cold water with= salt to
   taste. Bring to the boil and let simmer about 10 minutes. Do not=
   overcook or the vegetable will become mushy. Drain and run briefly
   under= cold water. Drain again. Using a spoon, scoop out the flesh
   and seeds of= each half, leaving a shell about 1/8-inch thick or
   slightly thicker. Set= the shells aside. Chop flesh and seeds fine.
   There should be about 1 cup. - Peel and devein the shrimp and chop
   coarsely. There should be about 1 1/4= cups. Set aside. - When ready
   to cook, PREHEAT the oven to 425 degrees. Melt half the butter= in a
   saucepan and add the onion and garlic. Cook, stirring, until wilted.=
   Sprinkle with flour and stir to distribute evenly. Add the milk,
   stirring= rapidly with a wire whisk. When the sauce is thickened and
   smooth, add the= chopped pulp. Bring to a boil, stirring, and add the
   ginger and scallions.= Remove from the heat and stir in the egg yolk.
   Let stand to room= temperature. Stir in the shrimp, salt, pepper, 1/4
   cup of the bread crumbs= and the parsley. Use the mixture to stuff
   chayote halves. Pile up and= smooth over. - Blend the remaining 1/4
   cup of bread crumbs and cheese. Sprinkle the tops= with the mixture,
   patting to help it adhere. Dot with the remaining 2= tablespoons
   butter. Arrange the stuffed halves in a lightly buttered baking= dish
   and bake for 20 minutes. MasterCook [patH 01Se96]
   
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   NOTES : (First Ballantine Books Edition, 1985). "Mirlitons Farcis aux
   Crevettes" means "Chayotes Stuffed With Shrimp." ~~~~~~ Copyright =A9
   1996 Charleston.Net Copyright =A9 1996 Charleston.Net See the Page:
   http://www.charleston.net/entertain/whatcook.html The Post and
   Courier, 134 Columbus St., Charleston, S.C. "What's Cookin'" Section
   1 Se 96 Nutr. Assoc. : 2535 0 0 0 0 0 0 0 0 0 0 0 0 0
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