How To make Mirlitons Farcis Aux Crevettes
3 chayotes, 3/4 to 1 pound each
3/4 pound shrimp
raw, in shells
4 tablespoons butter
1 cup onion :
finely chopped
1 teaspoon garlic finely minced
2 tablespoons flour
1 cup milk
2 teaspoons grated ginger root :
optional
1/4 cup scallions finely chopped
1 egg yolk
Freshly ground black pepper :
to taste 1/2 cup fresh bread crumbs -- finely minced
1/4 cup chopped parsley
1/2 cup 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.=20 - 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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Christophine farcie
La christophine (nom donné dans les antilles française, ou chayotte, chouchou, …) est un légume de la famille des cucurbitacées. Elle est généralement cuisinée farci, en entré du plat dominical.
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INGREDIENTS - Pour 4 personnes :
• 4 christophines blanches
• 3 baguettes rassies
• 1 bouteille de lait
• 250g d’allumettes de jambon
• 150g de bacon en allumette
• 250g de fromage rapé
• Chapelure
• Persil, poivre, sel
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USTENSILS :
• 1 saladier
• 1 planche à découper
• 1 couteau
• 2 marmites
• 1 cuillère
• 1 passoire
• 1 fourchette ou presse-purée
• 1 cuillère en bois
• 1 plat allant au four
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Recipe: Oyster Stuffed Mirliton
Mirliton (Chaoyote Squash) grow well in Louisiana and are perfect for stuffing. For the full recipe:
Stuffed Chayote (Sayote) Squash - Mexican Chayote Relleno Alkaline Vegan Style - Stuffed Mirliton
#Chayote #Mirliton #Sayote
Stuffed Chayote is heavenly when done right. In this video, I'll be showing you how to make my delicious Alkaline Vegan Stuffed Chayote. I tried Chayote (Sayote or Mirliton) for the first time this year and it was blissful. Cooked Chayote actually tastes like cooked Cucumber, so you'd have to season it properly to get that authentic Chayote flavor.
I tried something different in this video. When you see it, let me know in the comments section. Hey, if you enjoyed this video, please don't forget to subscribe to my channel for more awesome content. Thanks a lot for your support and for your time!
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CHAYOTTES FARCIES AU POULET
Coucou les z'amis,
On continue de cuisiner avec ce drôle de légume appelé selon ou l'on vit chayotte, christophine ou chouchou. après la poêlée aujourd'hui on farcit nos chayottes avec beaucoup de gourmandise. A visionner sans modération comme toujours.
Pour toute demande de partenariat
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#popoteetpotager#chayotte#christophine#chouchou
Mirliton Au Gratin
Mirliton Au Gratin - slightly modified from Maureen Reed Detweilers recipe in The Bywater Cookbook.
Mirliton Au Gratin
Ingredients:
3 Louisiana Heirloom Mirliton (or store bought chayote)
¼ cup butter
Salt
½ cup yellow onion, chopped
6 – cloves of garlic, chopped
1/8 cup flour
1 dash Tabasco
1 cup half and half or milk
1 cup Havarti cheese, grated
Parsley flakes
Steps:
1) Peel mirlitons and slice.
2) Melt the butter in a skillet over medium heat and place the sliced mirliton in the pan and cook until lightly browned. Approximately 10 minutes. Season to taste with salt.
3) In a 8” x 8” baking dish, place the sautéed mirliton slices.
4) Add onions and garlic into the original skillet and sauté until browned – about 5 minutes.
5) Add flour, Tabasco and salt. Continue stirring for one more minute.
6) Add half and half and stir until sauce simmers and thickens – about 5 minutes.
7) Pour over mirliton in the pan, then top with cheese and some parsley flakes.
8) Bake in a preheated oven at 350 degrees for 30 minutes or until the edges start to bubble.
Serve and enjoy!!!
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MIRLITON & SHRIMP SOUP (Chayote Squash)
MIRLITON & SHRIMP SOUP. (Chayote Squash) Holiday Side Dish suitable for Thanksgiving, Christmas or New Years.
Recipe Ingredients:
8-10 Mirlitons
3 pounds shrimp peeled, deveined and cut in half
1/4 cup olive oil
1/2 cup butter
1 large yellow onion chopped fine
6-8 toes garlic minced
2 stalks celery chopped fine
1/4 cup flatleaf parsley chopped fine
1 tsp dry basil
1 tsp dry thyme
2 Tbsp. Old Bay seasoning
4 Bay Leaves
2 Tbsp. flour
2 Quarts low sodium chicken stock
1 cup half and half
salt and pepper to taste
Directions:
Cut Mirlitons Chayote squash in half lengthwise and boil in water until fork tender. Remove seed. Peel skin and cut into cubes. Place cubes in a strainer to drain. Mash and set aside. (Note: the seeds are delicious with olive oil and vinegar)
Melt butter in a 6-7 quart pot. Sauté onions, celery, parsley and garlic. Add mashed mirlitons, cook about 10 minutes over medium heat. Add the basil, thyme and Old Bay. Stir in the flour and blend in well. Add 2 quarts of chicken stock. Let simmer for 10 minutes. Use an emersion blender to create a smooth soup. Add shrimp and bay leaves and simmer for 10 minutes or until shrimp are cooked. Test for salt and pepper. Remove from heat and add the half and half. Ready to serve!