Shrimp and Mirliton Soup

Mirlitons are in season, and to New Orleanians that means stuffed mirlitons, a yummy, flavorful dish loaded with plenty of shrimp, butter and breadcrumbs. Mirlitons, also known as chayote squash and alligator pear, have a mild flavor and a little firmer texture than zucchini. When they’re not being stuffed with shrimp or crabmeat, they’re frequently used in casseroles. We always had my grandmother’s mirliton casserole with Thanksgiving dinner.

How to make that iconic South Louisiana dish healthier, but keep the deliciousness? One solution: turn it into soup, of course.  Even without all the butter and breadcrumbs, this is a delicious and satisfying soup.

Bon appétit!

Shrimp and Mirliton Soup


1 tablespoon olive oil
1 onion, chopped
1 stalk celery, chopped
1 green bell pepper, chopped
8 cups vegetable broth
4 mirlitons, chopped
1 medium (about 8 oz.) russet potato, peeled and chopped
1 teaspoon Creole seasoning
8 oz. peeled medium shrimp
salt and pepper to taste
¼ cup chopped green onion

Heat the oil in a large pot over medium heat. Add the onion, celery and bell pepper, and sauté about 5 minutes, or until the vegetables are tender. Add the broth, mirlitons, potato and seasonings. Bring to a boil; lower the heat and simmer about 20-30 minutes, until the mirlitons and potato are cooked. Using an immersion blender, blend the soup until about ¾ of the solids are somewhat smooth. If you don’t have an immersion blender, blend ¾ of the soup in batches in the blender and return the soup to the pot. Add the shrimp to the soup and simmer about 5 minutes, until the shrimp are cooked. Serve immediately, topped with a little chopped green onion. 6 servings.

124 calories
3.1 g fat
15.2 g carbs
1.7 g fiber
8.7 g protein
3 pt+

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