We’ve talked turkey. We’ve dressed up the dressing. And now it’s time for the sides.
This recipe comes to us from the food & beverage team at Isle of Capri Casino Hotel in Lake Charles, La.
Mirliton – Shrimp Casserole
According to http://www.cookinglouisiana.com, the Mirliton is also known as the Chayote, Mango Squash and Vegetable Pear.
10 each mirliton
2.5lb 150/200 count shrimp
2 tbsp. liquid butter
1 lb. diced onion
.5 lb. diced green pepper
.25 lb. diced celery
1 tbsp. granulated garlic
2 tbsp. kosher salt
2 tbsp. Chef Paul’s Cajun Magic
.25 cup seafood base
1 lb. grated cheddar
1 cup cream
Seasoned bread crumbs or Panko
Method:
Cut mirlitons lengthwise and boil in salted water until fork tender. Cool, drain, take seed out of the middle, cut the mirliton meat into ½ inch cubes and set aside. Sauté veggies with seasonings until soft and then add shrimp and seafood base. Cook until shrimp are just done and take off heat. Mix all ingredients together. Adjust seasoning if necessary and top with seasoned breadcrumbs or Panko. Bake at 325° for 20 to 30 minutes until lightly browned.
Next up…dessert! Watch for that post coming soon.
Is there something that your family considers a “must have” for your Thanksgiving meal?
