FRENCH ONION SOUP VIA INSTANT POT2 T. butter2 T. olive oil3 lbs. yellow onions, thinly…
Creamy Shrimp and Mirliton Soup
Creamy Shrimp and Mirliton Soup | Print |
Recipe By: Alice Morrow
Creamy Shrimp and Mirliton Soup
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
- 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.
- Remove and discard seeds and membranes. Scoop out as much flesh as you can and place in a bowl and mash until smooth.
- In large Dutch oven, heat oil and butter until melted.
- Add onion, celery, bell pepper and mirliton and cook until tender.
- Add garlic and shrimp and cook until shrimp are pink.
- Season with salt, the peppers, ginger and basil.
- Add flour and stir well.
- Stir in broth and bring to boil over high heat. Reduce heat and simmer, stirring occasionally, for 30 minutes.
- Remove from heat and add half and half. Serve immediately.
Comments (2)
Comments are closed.
May this recipe be made the day before the event?
how many servings is this?