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Author: SmrtAss Big gold star, 5000 posts Old School Fool Add to my Favorite Fools Ignore this person (you won't see their posts anymore) Number: of 55853  
Subject: Shrimp Mirliton Casserole Date: 9/21/1999 6:02 PM
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Here's a link to tell you more about the mirliton, AKA chayote squash or vegetable pear:

http://www.whereneworleans.com/october98/back.htm

You 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 margarine
2 stalks celery, chopped
2 onions, chopped
3 cloves garlic, minced
1 bell pepper, chopped
2 pounds shrimp, peeled and deveined
1 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 cheese

Parboil 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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