Shrimp Mirliton

This is a special request by Michael Wyatt. It is an Abel family favorite. My mom used to grow mirliton's in our backyard. When they were ripe, we would harvest them and have this awesome dish. Another name for mirliton is chayote squash. It is available in many markets. It is also a traditional Christmas dish in Louisiana. 

6-8 mirlitons depending on size 

6 tbsp butter 

1 medium onion diced 

3-4 cloves garlic, crushed and minced 

1 lb of shrimp, peeled and de-veined 

1 can chicken stock 

4 eggs 

1 -1/2 cups Italian breadcrumbs 

 Boil mirlitons with skin on until tender (a knife should be able to be inserted easily). Cool mirlitons. Peel and seed -- cut in half and remove seed and stem. Dice and put aside. Next, saute onion and garlic in all the butter. When translucent, add shrimp. Cook until pink. Add chicken stock and diced mirliton. Beat eggs and temper them with liquid from the stock. Add tempered egg mixture. Add breadcrumbs until somewhat thick, like a loose dressing. Place mirliton dressing in a casserole dish. Top with more breadcrumbs or parmesan cheese. Bake until set, about 30 minutes on 375 degrees. We love to serve this with prime rib or grilled steak. Note: Be sure to boil the mirliton before you peel them. Mirliton are very acidic before boiled and will literally cause your skin to peel if you work with them in their raw state.