Mirliton. Chayote. Alligator pear. Vegetable pear. Growing up in New York, in those pre-internet days, I thought that mirlitons were one of those foods that you only got in New Orleans, like beignets, muffaletta sandwiches, andouille suausage and grandma's gumbo. You couldn't mail order long-missed ingredients and have them arrive two days later nestled in soft padding and ready to use.
As an adult, I visited Santa Fe, and low and behold, there were my mirliton, hiding in plain sight under the name chayote. I learned Mexicans, Native Americans and Southwest residents had been enjoying them for centuries. Now, I realize they are everywhere and used in many, many cuisines. I get them at a local supermarket that has a big south Asian clientele. My parents get them in a store in New York that caters to many Central and South Americans.
Hooray! I say mirliton, you say chayote, or chuchu or sayote... we all say delicious!
Never had one before? It's mild tasting, similar to a squash or a melon. I'm told that people sometimes substitute them for pears in recipes in Australia. They can be eaten raw, though I've only ever eaten them cooked in savory recipes. Sometimes you just have to be true to the cooking your grandma taught you. They accept strong seasoning beautifully. I love them with shrimp, but they'd be delicious with other seafood or sausage.
Come on, try them! If you like squash, or cooked asian melons or even nicely seasoned boiled potatoes, these will taste and feel very familiar in your mouth. If you live in Toronto, you can get them at most asian supermarkets, or familiar chains that carry more Asian or South Asian ingredients. Let me know what you think, and what other uses you can imagine for them.
Mirilton and Shrimp, Cajun Style
10 Mirilton (about 5-6 lbs)
1 lb. raw, cleaned shrimp
1 large onion, chopped
3 cloves garlic, minced
1 stalk celery, finely chopped
1 medium bell pepper (option), finely chopped
3 tbsp olive oil
1 1/2 cups bread crumbs
1/4 cup Parmesan reggiano cheese
Cajun seasoning to taste
2 pieces of sliced bread *
Preheat oven to 350 degrees.
Wash the mirliton. Leaving skin on, slice in half length wise and place in a large pot of water. Make sure water covers the mirliton. Boil for 30-40 minutes, until tender when pierced with a knife.
While mirliton are cooking, heat 2 tbsp olive oil in a large saute pan over medium heat. Saute garlic for 30 seconds, then add onions. When the onions are softened (about 5 minutes), add the celery and bell pepper. Saute until tender and brightly colored. Set vegetables aside in a bowl.
Using the same pan, add 1 tbsp of olive oil. Over medium heat, add shrimp and saute until opaque and just cooked. Add vegetables to shrimp season with cajun spice to taste. Turn off burner and set aside.
When mirliton are tender, drain in a large colander and let them cool enough so that they can be handled. If you have the time to do so, let the mirliton sit, uncovered, for an hour. This will help dry them out and they will release less liquid when cooked in the oven. If you don't have this additional time, proceed to the next step as soon as soon they are cool to the touch.
Using a paring knife, remove the seed in the middle of the mirliton and the skin. Chop each half into four sections length-wise, then chop each segment into 3-4 pieces. The result should be larger bite size pieces. Repeat for the remaining mirliton.
Return to the colander and press down gently using a plate or your palms to release any addition liquid. Turn the burner under the shrimp back on to medium-low, and add the mirliton. Stir to combine. Add 1 cup of bread crumbs and the parmesan reggiano cheese. You may want to add additional cajun seasoning to taste at this point.
Place the mirliton and shrimp into a large casserole dish. Sprinkle remaining bread crumbs on the top of the mixture. Bake for 30 minutes. Liquid should be bubbling. Broil for an additional 1-2 minutes to brown the top. * Check the casserole after 15-20 minutes. If you notice a lot of liquid on the top of the mixture, place two pieces of sliced bread on top. This will absorb the extra liquid being released. Remove the bread before browning.
Let cool for 5-10 minutes to thicken slightly and serve. Enjoy!
