Mirliton with Shrimp

Creamy soup

Mirliton with Shrimp
Mirliton with Shrimp

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    mirlitons*, halved

  • 1/4

    cup Louisiana pecan oil

  • 1/2

    cup butter

  • 1

    cup chopped sweet onion

  • 1

    cup chopped celery

  • 1 1/2

    teaspoons minced garlic

  • 1

    pound small Louisiana shrimp, peeled and deveined

  • 1

    teaspoon ground black pepper

  • 1

    teaspoon ground white pepper

  • 1

    teaspoon cayenne pepper

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon ground ginger

  • 1/2

    teaspoon dried basil

  • 2

    tablespoons quick-mixing flour, such as Wondra

  • 2

    quarts chicken broth

  • 1

    cup half-and-half

Directions

To a large pot, add mirlitons and enough water to cover. Bring to a boil, and cook until fork-tender, about 45 minutes. Transfer mirlitons to a colander, and let stand until cool enough to handle. Remove and discard seeds and fibrous membranes from mirlitons, and scoop out as much flesh as possible. Place flesh in a large bowl, and mash until smooth. In a large Dutch oven, heat pecan oil and butter over low heat until melted. Add onion, celery, and mirliton; cook until onion is soft, about 8 minutes. Add garlic and shrimp; cook for 2 minutes. Stir in peppers, salt, ginger, and basil. Add fl our, stirring well. Stir in broth, and bring to a boil over high heat. Reduce heat, and simmer, stirring occasionally, for 30 minutes. Remove from heat, and add half-and-half. Serve immediately.

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