How To make Mirlitons Farcis Aux Crevettes
3 chayotes, 3/4 to 1 pound each
3/4 pound shrimp
raw, in shells
4 tablespoons butter
1 cup onion :
finely chopped
1 teaspoon garlic finely minced
2 tablespoons flour
1 cup milk
2 teaspoons grated ginger root :
optional
1/4 cup scallions finely chopped
1 egg yolk
Freshly ground black pepper :
to taste 1/2 cup fresh bread crumbs -- finely minced
1/4 cup chopped parsley
1/2 cup grated Cheddar cheese
MINUTES (par-boil 10; prep 10; bake 20) - Split the chayotes lengthwise in half. Put in a kettle of cold water with= salt to taste. Bring to the boil and let simmer about 10 minutes. Do not= overcook or the vegetable will become mushy. Drain and run briefly under= cold water. Drain again. Using a spoon, scoop out the flesh and seeds of= each half, leaving a shell about 1/8-inch thick or slightly thicker. Set= the shells aside. Chop flesh and seeds fine. There should be about 1 cup. - Peel and devein the shrimp and chop coarsely. There should be about 1 1/4= cups. Set aside.=20 - When ready to cook, PREHEAT the oven to 425 degrees. Melt half the butter= in a saucepan and add the onion and garlic. Cook, stirring, until wilted.= Sprinkle with flour and stir to distribute evenly. Add the milk, stirring= rapidly with a wire whisk. When the sauce is thickened and smooth, add the= chopped pulp. Bring to a boil, stirring, and add the ginger and scallions.= Remove from the heat and stir in the egg yolk. Let stand to room= temperature. Stir in the shrimp, salt, pepper, 1/4 cup of the bread crumbs= and the parsley. Use the mixture to stuff chayote halves. Pile up and= smooth over. - Blend the remaining 1/4 cup of bread crumbs and cheese. Sprinkle the tops= with the mixture, patting to help it adhere. Dot with the remaining 2= tablespoons butter. Arrange the stuffed halves in a lightly buttered baking= dish and bake for 20 minutes. MasterCook [patH 01Se96]
How To make Mirlitons Farcis Aux Crevettes's Videos
Recette du mirliton avec le chef pâtissier Arnaud Houley
Des oeufs, du sucre, du beurre et de la vanille. Le mirliton, petit gâteau normand qui a presque disparu des boulangeries, est préparé sous vos yeux par le chef pâtissier Arnaud Houley à Rouen. Une recette gourmande et facile à reproduire à la maison.
Cutting Shrimp for Stuffed Mirlitons
Cutting Shrimp for Stuffed Mirlitons. Part of the series: Stuffed Mirlitons Recipe. Learn how to cut and add the shrimp for stuffed mirlitons with expert cooking tips in this free cooking video on making Louisiana stuffed mirlitons. Read more:
Stuffed Mirlitons
1 Mirliton
6-8 oz. of Mahi Mahi
1 Stalk of Celery
1 Green Onion
3 Tbsp. Bread Crumbs
1 Onion
1 Roma Tomato
2 Tbsp. Garlic
2 Tbsp.. Creole Seasoning
1 Green and Red Bell Pepper
1 Tbsp.. Tomato paste
1 Bay Leaf
1 Lemon
1 Tbsp. Oil
2 Cups of Water
Salt & Pepper
New Orleans Seafood Mirliton dressing
New Orleans native Charlie Andrews demonstrates on how to make Mirliton dressing with Shrimp, ham seasoning and crab meat in it. A Mirliton or Chayote is a vegetable belonging to the squash family. It goes by several other names depending on the region. It is also well known and popular in the New Orleans area. It is used to make stuffed Mirlitons or Mirliton dressing. It is very similar to how we make our stuffed bell peppers. We use the mirliton itself in place of the ground beef. It is also healthier as it has little meat in it. This recipe calls for 12 servings. Not only is this dish great for the holidays like Thanksgiving and Christmas but it is absolutely delicious. Hope you all will give this recipe a try.
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CHAYOTTES FARCIES AU POULET
Coucou les z'amis,
On continue de cuisiner avec ce drôle de légume appelé selon ou l'on vit chayotte, christophine ou chouchou. après la poêlée aujourd'hui on farcit nos chayottes avec beaucoup de gourmandise. A visionner sans modération comme toujours.
Pour toute demande de partenariat
sandrine.duport2@gmail.com
#popoteetpotager#chayotte#christophine#chouchou
Baked Caribbean Stuffed Chayote (Christophine)│Tasteeful Recipes
In this video, we will be showing you how to make this baked Caribbean stuffed chayote, also known as Christophine farcie.
Chayote is a Caribbean fruit/vegetable, which is similar to squash and it can be used in many ways. Link to the full recipe:
#tasteefulrecipes #caribbeanfood #caribbeanrecipes
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