Mirlitons Farcis Aux Crevettes

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