Stuffed Chayote with Shrimp
Votes: 2
Time: 2 hours 15 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 280, total fat 16 G., saturated fats 9 G., proteins 10 G., carbohydrates 28 G., fiber 4 G., cholesterol 75 mg, sodium 708 mg, sugar 1 G.
Calories 280, total fat 16 G., saturated fats 9 G., proteins 10 G., carbohydrates 28 G., fiber 4 G., cholesterol 75 mg, sodium 708 mg, sugar 1 G.
Chayote is a light green, pear-shaped squash native to Central America and the southern United States, particularly Louisiana. Chayote stuffed with crab and shrimp is often served in New Orleans restaurants. Look for this squash in the exotic food section and prepare a delicious Louisiana-style dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 chayotes, halved (about 1.3 kg)
- 110 g unsalted butter
- 2 tsp. Cajun seasoning
- 1 stalk celery, chopped
- 1 clove garlic, minced
- Half a green bell pepper, chopped
- Half a small onion, chopped
- 100 g andouille sausage, chopped
- 1 tsp hot sauce + extra for serving
- 1 plum tomato, chopped
- 100 g large lump crab meat, sorted
- 100 g medium shrimp, peeled, deveined and cut into 1 cm pieces.
- 0.5 cup panko breadcrumbs
- 1/4 cup chopped fresh parsley
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Cooking the dish according to the recipe:
- Preheat oven to 425°F (220°C). Place the chayote halves, cut-side down, in a 9×13-inch (22×32 cm) baking dish. Add 1 cup of water, cover tightly with foil, and bake until the chayote is tender and easily pierced with a knife, about 1 hour and 15 minutes. Set aside and let cool slightly to handle, about 20 minutes. Leave the oven on.
- Scoop out the chayote pulp, leaving a 0.5 cm (1/4 inch) rind, then slice the pulp and set aside. Drain the water from the baking dish and return the hollowed chayote halves to the dish, cut-side down.
- Meanwhile, in a large skillet over medium-high heat, melt 6 tablespoons butter with Cajun seasoningAdd the celery, garlic, bell pepper, onion, and 1/4 teaspoon salt and cook, stirring occasionally, until the vegetables are tender and beginning to brown, 7 to 8 minutes. Add the sausage, hot sauce, and tomatoes and cook, stirring, until the sausage is heated through and the tomatoes begin to release their juices, about 3 minutes. Add the crab, shrimp, and chayote flesh and continue cooking until heated through, 2 to 3 minutes.
- Melt the remaining 2 tablespoons butter in the microwave for about 30 seconds. breadcrumbs and parsley and mix well.
- Turn each chayote half cut-side up. Fill each with about 1/2 cup of the crab mixture (it will seem like a lot, but that's okay). Sprinkle with the breadcrumb mixture and bake until the shrimp are cooked through and the breadcrumbs are deep golden, 10-12 minutes. Serve with hot sauce.
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