- 6 medium-size chayotes
- 1/2 pound [227 g] raw shrimps, shelled, deveined and chopped [clean and reserve shells]
- 1/2 pound [227 g] cooked chopped ham
- 1 medium-size onion, chopped
- 4 parsley sprigs, chopped
- 3 celery stalks with leaves, chopped
- 2 large garlic cloves, minced
- 1/2 cup [125 ml] bacon fat
- 1/2 teaspoon [2.5 ml] salt
- 1/4 teaspoon [1 ml] thyme
- 1/8 teaspoon [0.5 ml] Cayenne
- 1 cup [250 ml] freshly made bread crumbs
- 1 beaten egg
- Butter
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- Cover chayotes with boiling water.
- Cook over high heat for approximately 40 minutes, until tender.
- Drain, cool and cut in half.
- Wth a spoon, remove meat [do not break the outside]; drain upside down on paper towels.
- Throw away seeds; chop meat.
- Fry onion, parsley, celery and garlic cloves in bacon fat until translucent.
- Add ham and shrimps; stir delicately and cook for a few minutes.
- Add chayotes'meat, salt, thyme, Cayenne and 3/4 cup [190 ml] of bread crumbs.
- Mix well; cook for a few minutes more.
- Away from heat, add egg.
- Cook 1 more minute.
- Equally divide mixture among reserved shells.
- Sprinkle with remaining bread crumbs; dot with butter.
- Arrange in a greased oven-proof dish.
- Bake in the center of a preheated 375°F [190°C] oven for approximately 20 to 30 minutes.
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