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Ralph’s

Seafood Stuffed Mirliton

(Mel-A-Ton)

Ingredients

2 tsp white pepper
2 bay leaves
7 Mirlitons (Chayote Squash)) 1 tsp dried thyme
2 chopped onions ½ tsp black pepper
4-5 stalks chopped celery 1 tsp red pepper
1 large bell pepper chopped 1 tsp sweet basil
6 tbsp chopped green onions 2 sticks butter
1 tbsp minced garlic 6-7 cups shrimp stock
11/2 cups bread crumbs 2 tsp kosher salt
6 tbsp chopped green onions Butter cream sauce (see sauces)

Lagniappe

Combine all the seasonings and set aside, finely chop 4 of the Mirlitons and
set aside. Cut the remaining three Mirlitons in half lengthwise
Peel and remove the seeds, and set aside.

In a large skillet combine 1 stick of butter with one cup of onions ¾ cup of
peppers and ½ cup of celery, Sauté until the onions are browned, add ½ cup
of stock and the remaining onions, bell peppers and celery along with the
seasoning mix and garlic. Sauté for a few minutes, add the remaining butter
and mix in the chopped Mirliton. Cook another 5 minutes. Add the salt and
cook till the liquid has reduced to your satisfaction (a couple of minutes).

Remove and transfer to an ungreased baking pan and bake at 350 for 30
minutes, stir in the bread crumbs and continue baking till browned.

Meanwhile place the Mirliton halves and the remaining 6 cups of stock in a
sauce pan and boil until tender (about 30 minutes). Drain the Mirliton’s
when done and reserve 11/2 cups of the liquid for the cream sauce.

Make the Shrimp & Butter Crème Sauce (see sauces), and place a Mirliton
on a warm plate, mound ¾ cup of stuffing on each one and top with 2/3 cup
of the Shrimp and Crab Butter Crème Sauce, garnish with the chopped green
onions.

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