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Ingredients:
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Medium Chayote
Butter
Onions, chopped
Bell pepper, chopped
Celery, chopped
Salt
Cayenne
Garlic, chopped
Large shrimp
Dried fine bread crumbs
Freshly grated parmesan |
680g
2 tablespoons
½ cup
¼ cup
¼ cup
1 teaspoon
½ teaspoon
½ teaspoon
220g
½ cup
3 tablespoons |
Method:
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Put the chayote in a saucepan and cover
with water. Boil, partially covered, for 40 to 45 minutes, or until
fork tender. Drain and cool.
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Preheat the oven to 350°F.
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When the chayote are cool enough to
handle, cut them lengthwise in halves. Remove the seeds and hollow out
each half with a spoon, leaving a ½ -inch shell. Reserve the pulp. Set
aside shells and pulp separately.
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Heat the butter in a skillet over
medium-high heat. Fry the onions, bell peppers, and celery for about 5
minutes, or until soft and golden. Add the salt, cayenne, garlic,
shrimp, and reserved pulp. Saut6, stirring, for about 4 minutes. Add
the bread crumbs and the parmesan and stir to mix well. Remove from the
heat.
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Divide the mixture into 5 equal portions
and fill each chayote shell. Bake for about 30 minutes, or until the
tops are brown.
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Serve immediately.
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