Oven-Baked Mirliton Casserole with Shrimp and Ham

Name: Oven-Baked Mirliton Casserole with Shrimp and Ham
Total time: 150 min
Yield: 2
Ingredients: 6 (8-ounce) mirlitons (chayotes); 1 pound fresh shrimp, peeled and deveined; 2 teaspoons olive oil; 1 medium onion, chopped; 1 clove garlic, minced; 1 pound cooked, cubed ham; 1 egg; 1 cup dry bread crumbs; 2 tablespoons chopped fresh parsley; 1 teaspoon dried thyme; salt and pepper to taste; 0.5 cup dry bread crumbs for topping

This Southern Louisiana dish features chayote squash mirlitons combined with ham, shrimp, bread crumbs, and a savory seasoning.

Recipe Info

Prep Time

150 min

Difficulty

Easy

Servings

Nutrition

calories319kcal

carbohydrates23g

fat14g

fiber4g

protein25g

sodium1062mg

sugar4g

Dinner Side Dish Southern

Ingredients

6 (8-ounce) mirlitons (chayotes)

1 pound fresh shrimp, peeled and deveined

2 teaspoons olive oil

1 medium onion, chopped

1 clove garlic, minced

1 pound cooked, cubed ham

1 egg

1 cup dry bread crumbs

2 tablespoons chopped fresh parsley

1 teaspoon dried thyme

salt and pepper to taste

0.5 cup dry bread crumbs for topping

Directions

Bring a large pot of water to a boil. Add mirlitons; boil until tender, about 45 minutes. Drain, cool, peel, cut in half, remove seeds, and cut into cubes.

When mirliton almost done, bring another pot of water to a boil. Add shrimp; cook until pink, about 5 minutes. Drain shrimp; reserve water.

Preheat the oven to 250°F (120°C).

Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until soft. Transfer to a 9x13-inch baking dish. Stir in mirliton, shrimp, ham, and egg. Mix in 1 cup bread crumbs, parsley, thyme, salt, and black pepper. If needed, add a little more shrimp cooking water for moisture.

At this point, you can choose to bake, refrigerate, or freeze the casserole. Top with remaining 0.5 cup breadcrumbs if desired.

Bake in the preheated oven until golden brown on top, about 1 hour and 30 minutes.