chayote pirogue
 
3 large  chayotes
1/4 cup  oil
1/4 cup  flour
1   bell pepper, chopped
1   onion, chopped
1/4 cup  celery, chopped
1-1/2 cup  heavy cream
  salt and red pepper to taste
  paprika
1 stick  margarine
3/4 cup  green onions, chopped
1 tsp  minced garlic
1 lb.  salad shrimp
2/3 cup  seasoned bread crumbs
1/2 cup  milk and 1 egg, seasoned with salt and pepper
 
boil the chayotes just until tender. cool and peel. cut each in half 
lengthwise and trim off the end closest to the seed. remove the seed. cut 
a thin slice from the rounded side of each chayote half so it will sit 
level. spoon out pulp from inside leaving a 1/4 inch shell. discard pulp. 
make a roux with 1/4 cup oil and 1/4 cup flour. add bell peppers, onions, 
celery and garlic and stir. remove from heat. in a separate saucepan heat 
the cream and then add the roux, stirring until dissolved. season shrimp 
and saute in margarine with green onions until done, about three to five 
minutes. add cream and roux mixture. dredge chayotes in seasoned flour, 
then in milk and egg mixture, then in seasoned bread crumbs. deep fry 
until golden brown. spoon in the shrimp sauce and serve. sprinkle with 
paprika. 
 
 
 
 
(ID: 75056) Mirror: rec.food.recipes: Mon, Jan 10, 2005


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