Mirlitons Farcis Aux Crevettes

Directions

Split the chayotes lengthwise in half.

Put in a kettle of cold water with salt to taste.

Bring to the boil and let simmer about 10 minutes.

Do not= overcook or the vegetable will become mushy.

Drain and run briefly under cold water.

Drain again. Using a spoon, scoop out the flesh and seeds of each half, leaving a shell about ⅛ inch thick or slightly thicker.

Set= the shells aside.

Chop flesh and seeds fine. There should be about 1 cup.

Peel and devein the shrimp and chop coarsely.

There should be about 1¼ cups.

Set aside.

When ready to cook, PREHEAT the oven to 425℉ (220℃).

Melt half the butter in a saucepan and add the onion and garlic.

Cook, stirring, until wilted.

Sprinkle with flour and stir to distribute evenly.

Add the milk, stirring rapidly with a wire whisk.

When the sauce is thickened and smooth, add the= chopped pulp.

Bring to a boil, stirring, and add the ginger and scallions.

Remove from the heat and stir in the egg yolk.

Let stand to room temperature.

Stir in the shrimp, salt, pepper, ¼ cup of the bread crumbs= and the parsley.

Use the mixture to stuff chayote halves. Pile up and smooth over.

Blend the remaining ¼ cup of bread crumbs and cheese.

Sprinkle the tops= with the mixture, patting to help it adhere.

Dot with the remaining 2 tablespoons butter.

Arrange the stuffed halves in a lightly buttered baking= dish and bake for 20 minutes.