Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 chayotes, 3/4 to 1 pound
: each
3/4 lb shrimp -- raw, in shells
4 TB butter
1 c onion -- finely chopped
1 ts garlic -- finely minced
2 TB flour
1 c milk
2 ts grated ginger root --
: optional
1/4 c scallions -- finely chopped
1 egg yolk
: Freshly ground black pepper
: to taste
1/2 c fresh bread crumbs -- finely
: minced
1/4 c chopped parsley
1/2 c grated Cheddar cheese

MINUTES (par-boil 10; prep 10; bake 20) - 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 1/8-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 1 1/4= cups. Set aside. - When ready
to cook, PREHEAT the oven to 425 degrees. 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, 1/4
cup of the bread crumbs= and the parsley. Use the mixture to stuff
chayote halves. Pile up and= smooth over. - Blend the remaining 1/4
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. MasterCook [patH 01Se96]

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