Ingredients Jump to Instructions ↓

  1. 5 pounds (about 8) medium mirlitons (chayotes)

  2. 2 pounds medium shrimp, peeled and deveined

  3. 4 tablespoons olive oil

  4. 1 1/2 tablespoons Emeril's Bayou Blast (Essence), recipe follows

  5. 2 cups chopped yellow onions

  6. 1/2 cup chopped green bell peppers

  7. 1 large jalapeno , seeded and minced (about 1/4 cup)

  8. 1/2 teaspoon dried thyme

  9. 1/4 cup minced garlic

  10. 1 1/2 teaspoons salt

  11. 1/2 teaspoon freshly ground black pepper

  12. 1/2 cup finely chopped green onions

  13. 1/4 cup finely chopped fresh parsley leaves

  14. 3 large eggs, lightly beaten

  15. 1 cup plus 1 tablespoon dried fine bread crumbs

  16. 1 teaspoon Emeril's Kick It Up! Red Pepper Sauce , or other hot sauce

  17. 3/4 pound freshly grated American cheese

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil. Add the mirlitons and cook until tender, 45 minutes to 1 hour. Remove from the heat, drain , and set aside to cool completely.

  2. Meanwhile, combine the shrimp with 2 tablespoons olive oil and 1 tablespoon Bayou Blast in a mixing bowl and toss to coat evenly. Cover and refrigerate until ready to use.

  3. When the mirlitons are cool, cut them in half lengthwise, remove the seeds, peel , and coarsely chop . Set aside.

  4. Preheat the oven to 350 degrees F.

  5. Heat the remaining 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the onions, bell peppers, and jalapeno. Add the remaining 1/2 tablespoon Bayou Blast and the thyme. Cook, stirring, until the vegetables are soft and lightly golden, 4 to 6 minutes.

  6. Add the garlic and cook, stirring, for about 2 minutes. Add the mirlitons and cook, mashing them with a potato masher, until very tender and most of the liquid has evaporated, about 30 minutes. Add the shrimp, salt, black pepper, green onions , and parsley. Cook, stirring, until the shrimp turn pink, 3 to 4 minutes. Remove from the heat.

  7. Add the eggs , 1 cup of the bread crumbs, and the pepper sauce. Mix well. Spoon the mixture into a 9 by 13-inch casserole dish . Sprinkle the cheese evenly over the top, then sprinkle with the remaining 1 tablespoon of bread crumbs. Bake until the topping is lightly browned and bubbly, about 30 minutes. Serve warm.


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