Ingredients for Seafood Stuffed Mirliton Chayote
- 2 medium chayote squash (or 1 large eggplant), about 1.5 lbs total
- 1 medium onion, finely chopped
- Garlic Cloves
- 1/2 cup celery, finely chopped
- Fresh Parsley
- 2 tablespoons butter, for topping
- 2 tablespoons olive oil
- 1/4 cup chicken broth
- 1 cup cooked shrimp, peeled and deveined
- Crabmeat
- Italian Seasoned Breadcrumbs
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How to Make Seafood Stuffed Mirliton Chayote
- Prepare the chayote (or eggplant): If using chayote, steam or boil until tender but firm (about 15-20 minutes). If using eggplant, roast at 400°F (200°C) until tender, about 20-25 minutes. Cool slightly.
- Scoop out the flesh of the chayote (or eggplant), leaving a 1/4-inch shell. Set the flesh aside.
- In a large skillet, sauté the onion, garlic, and celery in butter and olive oil over medium-low heat for 15-20 minutes, until very tender. Add chicken broth if needed to prevent sticking.
- Add the scooped chayote (or eggplant) flesh and mash gently with a potato masher. Cook, stirring occasionally, until most of the liquid evaporates (about 5-7 minutes).
- Stir in the cooked shrimp and crab meat. Cook for about 2 minutes, until heated through.
- Gently stir in enough breadcrumbs to absorb any excess liquid.
- Fill the chayote (or eggplant) shells with the seafood mixture.
- Sprinkle the tops with the remaining breadcrumbs and dot generously with butter.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the topping is golden brown and crisp.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
15g
Fat
30g
Carbs
3g
