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1
Split the chayotes lengthwise in half.
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2
Put in a kettle of cold water with salt to taste.
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3
Bring to the boil and let simmer about 10 minutes.
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4
Do not= overcook or the vegetable will become mushy.
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5
Drain and run briefly under cold water.
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6
Drain again.
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7
Using a spoon, scoop out the flesh and seeds of each half, leaving a shell about 18 inch thick or slightly thicker.
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8
Set= the shells aside.
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9
Chop flesh and seeds fine.
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10
There should be about 1 cup.
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11
Peel and devein the shrimp and chop coarsely.
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12
There should be about 1 1/4 cups.
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13
Set aside.
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14
When ready to cook, PREHEAT the oven to 425F (220C).
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15
Melt half the butter in a saucepan and add the onion and garlic.
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16
Cook, stirring, until wilted.
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17
Sprinkle with flour and stir to distribute evenly.
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18
Add the milk, stirring rapidly with a wire whisk.
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19
When the sauce is thickened and smooth, add the= chopped pulp.
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20
Bring to a boil, stirring, and add the ginger and scallions.
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21
Remove from the heat and stir in the egg yolk.
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22
Let stand to room temperature.
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23
Stir in the shrimp, salt, pepper, 1/4 cup of the bread crumbs= and the parsley.
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24
Use the mixture to stuff chayote halves.
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25
Pile up and smooth over.
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26
Blend the remaining 1/4 cup of bread crumbs and cheese.
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27
Sprinkle the tops= with the mixture, patting to help it adhere.
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28
Dot with the remaining 2 tablespoons butter.
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29
Arrange the stuffed halves in a lightly buttered baking= dish and bake for 20 minutes.
