Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chayote Dressing
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- #47774
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 chayotes
1 onion, chopped
1 bunch green onions, chopped
5 cloves garlic, minced or more to taste
1/2 cup chopped parsley
1/2 cup celery, sliced
1/2 cup green pepper, sliced
olive oil or margarine
1 cup Italian bread crumbs
1 cup freshly grated Romano cheese
1 pound fresh shrimp, peeled and cut into pieces
2 teaspoons oregano
4 teaspoons thyme
salt and pepper, to taste
2 bay leaves
directions
Boil chayotes whole until tender but not mushy. Peel, if necessary, remove seed in center and cut into cubes. Set aside. Reserve boiling liquid.
In a large pan, saute vegetables in oil or margarine until limp, then add shrimp. Cook until shrimp are pink, about one minute.
Add chopped chayotes with oregano, thyme, salt, pepper and bay leaves. Add about 3/4 cup bread crumbs. Add 3/4 cup grated Romano cheese. Stir well. Add liquid from boiling chayotes to loosen.
Place in a greased casserole dish. Sprinkle with remaining bread crumbs, then remaining grated cheese. Dot with pieces of margarine.
Bake at 375 degrees F until bubbly. Brown top under broiler. You may freeze it before or after baking.
added by
chef_rwmiller
nutrition data
272 calories, 8 grams fat, 26 grams carbohydrates, 26 grams protein per serving.
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reviews & comments
January 15, 2008
My roommate recently made this dish and it was TERRIFIC! I highly recommend tring it.