Stuffed Chayotes with Shrimp

Alejandra Cota
Chayotes are one of the easiest vegetables to cook, and with this recipe, you'll see for yourself. To include more vegetables in your meals, try these stuffed chayotes with delicious shrimp, prepared with a creamy sauce well-seasoned with garlic and guajillo chili. This step-by-step guide ensures they'll turn out very tasty, and to make them even more special, you can broil them in the oven.
Reviewed by Editorial Team of Kiwilimón
5
|
10 comentarios
531
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
  • 2 chayotes, skinless and halved
  • water, for the chayotes
  • 1 teaspoon salt, for the chayotes
  • 2 tablespoons butter, for the filling
  • 1 clove garlic, chopped, for the filling
  • 3 guajillo chiles, deveined and cut into strips, for the filling
  • 2 cups shrimp, cleaned, for the filling
  • 1 cup cream cheese, cut into cubes, for the filling
  • 1/2 cups sour cream, for the filling
  • 1/4 cups cow's milk, for the filling
  • 2 tablespoons parsley, finely chopped, for the filling
  • salt, for the filling
  • pepper, for the filling
  • chile flakes, for decoration
  • red onion, for decoration
  • parsley, for decoration
Preparation
40 mins
30 mins
Low
  • In a pot with hot water, cook the chayotes with salt until soft. Drain them and let them cool.
  • On a cutting board, hollow out the chayotes using a spoon, finely chop the filling or pulp, and set aside.
  • In a skillet with butter over medium heat, sauté the garlic until it changes color, add the guajillo chili, shrimp, cream cheese, sour cream, milk, chayote pulp, and parsley. Season with salt and pepper. Set aside.
  • Using a spoon, fill the chayotes with the shrimp, and decorate with parsley, red onion, and chili flakes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by