Here's a link to tell you more about the mirliton, AKA chayote squash or vegetable pear:http://www.whereneworleans.com/october98/back.htmYou can use mirliton, eggplant, or squash interchangeably in some south Louisiana recipes, and this is one of them.Shrimp Mirliton(also pronounced mel ee tawn by Cajuns)6 mirlitons (or 3 medium eggplant)1 stick margarine2 stalks celery, chopped 2 onions, chopped 3 cloves garlic, minced1 bell pepper, chopped2 pounds shrimp, peeled and deveined1 10 oz can Rotel tomatoes seasonings to taste (salt n pepper or Tony Chachere's)seasoned bread crumbs (I like Progresso Italian)parmesan cheese or romano cheeseParboil mirlitons, drain, peel and cube. In a heavy pot, sauté chopped onion, bell pepper, celery and garlic in margarine. Add the cubed mirliton, raw shrimp, and tomatoes to the sauteéd veggies. Season to taste. Simmer mixture for about 30 minutes, then pour into buttered baking dish. Cover with seasoned breadcrumbs, the parmesan cheese, and a few pats of margarine. Bake for 30 min. at 350.
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