Mirliton with Shrimp

By Rhino 7145

Creamy soup

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

Preparation

Step 1

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.