- 6 (8-ounce) mirlitons (chayotes)
- 2 teaspoons olive oil
- 1 clove garlic, minced
- 1 medium onion, chopped
- 1 pound fresh shrimp, peeled and deveined
- 1 pound cooked, cubed ham
- 1 egg
- 1 cup dry bread crumbs
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
- salt and pepper to taste
- ½ cup dry bread crumbs for topping (optional)
step 1: Bring a large pot of water to a boil. Add mirliton, and boil until tender, about 45 minutes. Drain, cool, and peel. Cut in half, remove seeds, and cut into cubes.
step 2: When the mirliton are almost done, bring another pot of water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain shrimp, reserving the water for later. Preheat the oven to 250 degrees F (120 degrees C).
step 3: Heat olive oil in a large skillet over medium-high heat. Fry onion and garlic in the oil until soft. Transfer to a 9x13 inch baking dish. Add the shrimp, ham, and cubed mirliton. Beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. Mix in the bread crumbs, parsley, thyme, salt and pepper until evenly blended. If it seems a little dry, add a little more water from the shrimp. You have the choice to freeze, refrigerate, or bake at this point. Sprinkle some more breadcrumbs on top if desired.
step 4: Bake for 1 hour and 30 minutes in the preheated oven, or until golden brown on top.