Cajun Shrimp Mirliton Casserole

• 7 medium mirliton (also called chayotes; 5 lb)
• 2 medium onions, chopped
• 2 green bell peppers, chopped
• 1 stick unsalted butter
• 3 large garlic cloves, minced
• 24 saltines, finely ground (3/4 cup)
• 2 lb large shrimp, shelled, deveined, and cut into 1/2-inch pieces
• 1/4 teaspoon cayenne, or to taste
• 2 tablespoons fine dry bread crumbs

1. Simmer mirlitons in water to cover by 2 inches in an 8-quart pot, partially covered, until very tender, about 1 hour.
2. Drain mirlitons, then halve and peel, discarding pits.
3. Coarsely chop in a food processor.
4. Preheat oven to 400F.
5. Cook onions and bell peppers in 6 tablespoons butter in a 6- to 7-quart wide heavy pot over moderately low heat, stirring occasionally, until softened.
6. Add garlic and cook, stirring, 1 minute.
7. Add mirlitons and cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes.
8. (Do not let vegetables brown.)
9. Stir in cracker crumbs, shrimp, cayenne, and salt and pepper to taste and cook, stirring, 1 minute.
10. Spoon into a shallow 3-quart baking dish and sprinkle with bread crumbs.
11. Dot with remaining 2 tablespoons butter and bake in upper third of oven until crumbs are just golden, 12 to 15 minutes.

chayotes, onions, green bell peppers, butter, garlic, saltines, shrimp, cayenne, bread crumbs

Taken from www.epicurious.com/recipes/food/views/cajun-shrimp-mirliton-casserole-103057 (may not work)