Mirlitons Farcis Aux Crevettes

3 chayotes, 3/4 to 1 pound each

3/4 pound shrimp -- raw, in shells

4 tablespoons butter

1 cup onion -- finely chopped

1 teaspoon garlic -- finely minced

2 tablespoons flour

1 cup milk

2 teaspoons grated ginger root -- optional

1/4 cup scallions -- finely chopped

1 egg yolk

Freshly ground black pepper -- to taste 1/2 cup fresh bread crumbs -- finely minced

1/4 cup chopped parsley

1/2 cup 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.=20 - 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]