Cajun Shrimp Mirliton Casserole

By es123

Ingredients

• 7 medium mirliton (also called chayotes; 5 lb)
• 2 medium onions, chopped
• 2 green bell peppers, chopped
• 1 stick unsalted butter
• 3 large garlic cloves, minced
• 3/4 cups Progresso Italian breadcrumbs
• 2 lb large shrimp, shelled, deveined, and cut into 1/2-inch pieces
• 1/4 teaspoon cayenne, or to taste
• 1 teaspoon thyme
• 1 teaspoon oregano
• 2 tablespoons fine dry bread crumbs

Details

Servings 8

Preparation

Step 1

Simmer mirlitons in water to cover by 2 inches in an 8-quart pot, partially covered, until very tender, about 1 hour. Drain mirlitons, then halve and peel, discarding pits. Coarsely chop in a food processor.

Preheat oven to 400°F.

Cook onions and bell peppers in 6 tablespoons butter in a 6- to 7-quart wide heavy pot over moderately low heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute. Add mirlitons and cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes. (Do not let vegetables brown.) Stir in cracker crumbs, shrimp, cayenne, and salt and pepper to taste and cook, stirring, 1 minute. Spoon into a shallow 3-quart baking dish and sprinkle with bread crumbs. Dot with remaining 2 tablespoons butter and bake in upper third of oven until crumbs are just golden, 12 to 15 minutes.

This rich, savory dish (pronounced shrimp mah-lih-tone) is pure Cajun comfort food. In Louisiana it's often served as a side dish; it also works as a first course.