1/2 cup milk and 1 egg, seasoned with salt and pepper
Boil the chayotes just until tender. Cool and peel. Cut each in half lengthwise
and trim off the end closest to the seed. Remove the seed. Cut a thin slice
from the rounded side of each chayote half so it will sit level. Spoon out pulp
from inside leaving a 1/4 inch shell. Discard pulp.
Make a roux with 1/4 cup oil and 1/4 cup flour.
Add bell peppers, onions, celery and garlic and stir. Remove from heat.
In a separate saucepan heat the cream and then add the roux, stirring until
Season shrimp and sauté in margarine with green onions until done, about
three to five minutes.
Add cream and roux mixture.
Dredge chayotes in seasoned flour, then in milk and egg mixture, then in
seasoned bread crumbs. Deep fry until golden brown.