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Chayote and Shrimp Soup Seasoned with Stella Artois


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Rate this recipe 4.8/5 (11 Votes)


  • Cream of Chayote and Shrimp Soup Seasoned with Stella Artois
  • 8 Chayote*, 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 de-veined
  • 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
  • 2 quarts chicken broth
  • 1 cup half-and-half



Step 1

1. To a large pot, add Chayote and enough water to

cover. Bring to a boil, and cook until fork-tender, about

45 minutes. Transfer Chayote to a colander, and let stand

until cool enough to handle.

2. Remove and discard seeds and fibrous membranes

from Chayote, and scoop out as much flesh as possible.

Place flesh in a large bowl, and mash until smooth.

3. In a large Dutch oven, heat pecan oil and butter over

low heat until melted. Add onion, celery, and Chayote;

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.

4. 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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