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1
Split chayotes lengthwise in half.
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2
Put in kettle of cold water and add salt to taste.
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3
Bring to boil and simmer about 10 minutes.
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4
Do not overcook or vegetables 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 spoon or melon-ball cutter, scoop out flesh and seeds of each half, leaving shell of about eighth of an 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 one cup.
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11
Set aside.
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12
Peel and devein shrimp and chop coarsely.
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13
There should be about one and a quarter cups.
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14
Set aside.
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15
When ready to cook, preheat oven to 425 degrees.
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16
Heat half the butter in saucepan and add onion and garlic.
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17
Cook, stirring, until wilted.
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18
Sprinkle with flour and stir to distribute evenly.
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19
Add milk, stirring rapidly with wire whisk.
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20
When sauce is thickened and smooth, add chopped pulp.
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21
Bring to boil, stirring, and add ginger and scallions.
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22
Remove from heat and stir in egg yolk.
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23
Let stand to room temperature.
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24
Stir in shrimp, salt pepper, quarter cup of bread crumbs and parsley.
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25
Use mixture to stuff chayote halves.
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26
Pile up and smooth over.
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27
Blend remaining quarter cup of bread crumbs and cheese.
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28
Sprinkle tops with mixture, patting to help it adhere.
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29
Dot with remaining two tablespoons of butter.
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30
Arrange stuffed halves in a lightly buttered baking dish and place in oven.
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31
Bake 20 minutes.
