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MIRLITON & SHRIMP SOUP (Chayote Squash)
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MIRLITON & SHRIMP SOUP. (Chayote Squash) Holiday Side Dish suitable for Thanksgiving, Christmas or New Years.
Recipe Ingredients:
8-10 Mirlitons
3 pounds shrimp peeled, deveined and cut in half
1/4 cup olive oil
1/2 cup butter
1 large yellow onion chopped fine
6-8 toes garlic minced
2 stalks celery chopped fine
1/4 cup flatleaf parsley chopped fine
1 tsp dry basil
1 tsp dry thyme
2 Tbsp. Old Bay seasoning
4 Bay Leaves
2 Tbsp. flour
2 Quarts low sodium chicken stock
1 cup half and half
salt and pepper to taste
Directions:
Cut Mirlitons "Chayote squash" in half lengthwise and boil in water until fork tender. Remove seed. Peel skin and cut into cubes. Place cubes in a strainer to drain. Mash and set aside. (Note: the seeds are delicious with olive oil and vinegar)
Melt butter in a 6-7 quart pot. Sauté onions, celery, parsley and garlic. Add mashed mirlitons, cook about 10 minutes over medium heat. Add the basil, thyme and Old Bay. Stir in the flour and blend in well. Add 2 quarts of chicken stock. Let simmer for 10 minutes. Use an emersion blender to create a smooth soup. Add shrimp and bay leaves and simmer for 10 minutes or until shrimp are cooked. Test for salt and pepper. Remove from heat and add the half and half. Ready to serve!
Recipe Ingredients:
8-10 Mirlitons
3 pounds shrimp peeled, deveined and cut in half
1/4 cup olive oil
1/2 cup butter
1 large yellow onion chopped fine
6-8 toes garlic minced
2 stalks celery chopped fine
1/4 cup flatleaf parsley chopped fine
1 tsp dry basil
1 tsp dry thyme
2 Tbsp. Old Bay seasoning
4 Bay Leaves
2 Tbsp. flour
2 Quarts low sodium chicken stock
1 cup half and half
salt and pepper to taste
Directions:
Cut Mirlitons "Chayote squash" in half lengthwise and boil in water until fork tender. Remove seed. Peel skin and cut into cubes. Place cubes in a strainer to drain. Mash and set aside. (Note: the seeds are delicious with olive oil and vinegar)
Melt butter in a 6-7 quart pot. Sauté onions, celery, parsley and garlic. Add mashed mirlitons, cook about 10 minutes over medium heat. Add the basil, thyme and Old Bay. Stir in the flour and blend in well. Add 2 quarts of chicken stock. Let simmer for 10 minutes. Use an emersion blender to create a smooth soup. Add shrimp and bay leaves and simmer for 10 minutes or until shrimp are cooked. Test for salt and pepper. Remove from heat and add the half and half. Ready to serve!
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