Summary
| Yield | |
|---|---|
| Prep Time | 5 minutes |
Description
A unique spin on a seasonal favorite, rock shrimp are a surprising compliment to flavorful squash in this Dizzy's Club vegetarian favorite.
Ingredients
- 4 mirliton squash (also called chayote squash)
- 1 small red onion, small diced
- 1 red bell pepper, small diced
- 3 cloves garlic, small diced
- 1⁄3 bunch fresh basil, minced
- 1⁄2 lb fresh lump crab meat
- 3⁄4 lb fresh rock shrimp, peeled and deveined
- 1⁄2 lb fresh mozzarella
- cornbread crumbs
- salt and pepper
Instructions
1) Place whole mirlitons in salted boiling water and boil 30-45 minutes until squash are soft but still hold their shape (You can test this by inserting a paring knife into the squash, you should be able to insert and remove it easily)
2) Remove squash from water and allow to cool. Once cool enough to handle, scoop the flesh from the squash and reserve for stuffing. Place squash shells to the side.
3) Heat oven to 425°F
4) In a large sauté pan, sweat onion, bell pepper, mirliton flesh and garlic in a small amount of Canola Oil. When Onion is soft and clear add Shrimp, cook three minutes and add Crab meat, Cook for two minutes and add fresh basil, season with salt and pepper to taste, remove from heat and reserve.
5) Stuff Mirliton shells with seafood and vegetable mix, top with cornbread crumbs and place in hot oven. Bake until squash and stuffing are hot and crumbs have browned on top. (About 10-12 Minutes)
For Cajun Tomato Sauce
1 Dried Guajillo Pepper
1 Large Yellow Onion, chopped
3 Cloves of Garlic, diced
1 Red Bell Pepper
¼ Cup Red Wine
5 Large Tomatoes, chopped
2/3 Bunch Basil
Salt and Pepper
1) Preheat oven to 425°F
2) Place Guajillo on a baking sheet and roast in oven for 8 to 10 minutes. Remove stem and grind Guajillo in a spice grinder until it is a powder.
3) Sweat Onion, Garlic and Bell Pepper in a little olive oil until onions is soft and translucent.
4) Add wine to deglaze and reduce by ½. Add tomatoes, reduce heat to a simmer and cover.
5) Simmer mixture covered for 15-20 minutes until tomatoes have broken down. Add basil and remove from heat.
6) Place mixture in a blender or use an immersion blender to blend to a smooth sauce. Season to taste with ground Guajillo, salt and pepper.
To Serve
In a small serving bowl ladle 2 oz. of your tomato sauce into the bottom. Place your baked Mirliton in the sauce.