Ingredients
7
medium mirliton (also called chayotes; 5 lb)
2
green bell peppers, chopped
3
large garlic cloves, minced
24
saltines, finely ground (3/4 cup)
2
lb large shrimp, shelled, deveined, and cut into 1/2-inch pieces
1/4
tsp cayenne, or to taste
2
tbsp fine dry bread crumbs
Directions
1.
Simmer mirlitons in water to cover by 2 inches in an 8-quart pot, partially covered, until very tender, about 1 hour. Drain mirlitons, then halve and peel, discarding pits. Coarsely chop in a food processor.
2.
Preheat oven to 400°F.
3.
Cook onions and bell peppers in 6 tablespoons butter in a 6- to 7-quart wide heavy pot over moderately low heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute. Add mirlitons and cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes. (Do not let vegetables brown.) Stir in cracker crumbs, shrimp, cayenne, and salt and pepper to taste and cook, stirring, 1 minute. Spoon into a shallow 3-quart baking dish and sprinkle with bread crumbs. Dot with remaining 2 tablespoons butter and bake in upper third of oven until crumbs are just golden, 12 to 15 minutes.
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