Beazell's Cook Book

Shrimp Stuffed Mirliton

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Shrimp Stuffed Mirliton  




8 medium sized Mirliton (vegetable pears, or chayote squash)

2 tablespoons butter

1 small onion, chopped

1 large green bell pepper , chopped

4 green onions, chopped

1 stalk celery, chopped

2 garlic cloves, minced

1 tablespoon dried parsley

1 teaspoon dried thyme

1 1/2 teaspoons Beazell's Cajun Seasoning

1 pound cooked shrimp (peeled, deveined and chopped coarsely)

1/2 cup bread crumbs

1/4 to 1/2 cup chicken broth, only if needed

2 tablespoons butter, melted to drizzle Mirliton prior to baking



Preheat oven to 350 degrees.

Cut off the stems of each of the Mirliton and slice in half lengthwise. Boil in salted water for 15 minutes and set aside to let cool. Once they have cooled completely, scoop out most of the pulp, leaving about 1/4 inch of shell. Set the pulp aside.

Preheat oven to 350 degrees. In a large skillet, melt the butter and sauté the onion, bell pepper, green onion and celery until tender. Add the minced garlic and sauté an additional minute. Stir in the Mirliton pulp, parsley, thyme, and Beazell’s Cajun Seasoning. Simmer on medium for about 5 minutes. Add the shrimp and bread crumbs and stir to mix well. Add chicken broth only if mixture is too dry and needs a bit of moisture.

Spray a baking pan with non-stick cooking spray. Mound mixture generously into the Mirliton shells and arrange in baking dish. Drizzle each with the melted butter. Bake uncovered at 350 degrees for about 20 to 25 minutes, or until golden brown.


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