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Cream of Mirliton and Shrimp Soup Featured

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MAKES 10 SERVINGS
Courtesy of Katie Leithead

·         8 mirlitons*, halved

·         ¼ cup Louisiana pecan oil

·         ½ cup butter

·         1 cup chopped sweet onion

·         1 cup chopped celery

·         1½ 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

·         ½ teaspoon salt

·         ½ teaspoon ground ginger

·         ½ teaspoon dried basil

·         2 tablespoons quick-mixing fl our, such as

Wondra

·         2 quarts chicken broth

·         1 cup half-and-half

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.

 

2. 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.

 

3. 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.

 

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.

 

*Mirliton is labeled as chayote in some supermarkets

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