Admittedly, I would never have tried this if E.J. hadn’t practically dared me to, but this weekend, I tried a new recipe with a completely new vegetable.  I don’t know if I even remember seeing the chayotes (or mirlitons) in the grocery store before, but E.J. said he really enjoyed them in dishes he ate when he was stationed overseas many years ago.

To me, the flavor is kind of like a cross between zucchini and a bell pepper.  It’s not very strong flavored and is pretty soft when boiled, but firm enough to hold on to stuffing, which is how I ended up using it for this dish.  Apparently Shrimp-Stuffed Mirlitons are a New Orleans delicacy, and I can see why – with shrimp and crab in a soft shell, it’s both fancy and flavorful.  I decided to amp up the flavor with garlic powder, thyme, oregano, and cayenne…