Creamy Shrimp and Mirliton Soup

Creamy Shrimp and Mirliton Soup

Creamy Shrimp and Mirliton Soup
 
Creamy Shrimp and Mirliton Soup
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Ingredients
  • 8-10 medium mirlitons, halved
  • ¼ c. pecan oil
  • ½ c. butter
  • 1 large Vidalia onion, chopped
  • 1 c. chopped celery
  • 1 large green bell pepper, chopped
  • 1 T. minced garlic
  • 1-2 lbs. small Louisiana shrimp, peeled, seasoned
  • Black/red pepper, salt to taste
  • ½ t. ground ginger
  • ½ t. dried basil
  • 2 T. Wondra
  • 2 qts. Vegetable or chicken broth
  • 1 c. half and half, can be fat-free, at room temperature

Instructions
  1. In large pot, add mirlitons and cover with water. Bring to boil and cook until fork-tender. This takes about 45 minutes. Drain into colander and let rest until cool enough to handle.
  2. Remove and discard seeds and membranes. Scoop out as much flesh as you can and place in a bowl and mash until smooth.
  3. In large Dutch oven, heat oil and butter until melted.
  4. Add onion, celery, bell pepper and mirliton and cook until tender.
  5. Add garlic and shrimp and cook until shrimp are pink.
  6. Season with salt, the peppers, ginger and basil.
  7. Add flour and stir well.
  8. Stir in broth and bring to boil over high heat. Reduce heat and simmer, stirring occasionally, for 30 minutes.
  9. Remove from heat and add half and half. Serve immediately.

 

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