Imagine a soup so rich with flavor, so deeply rooted in Louisiana's culinary heritage, that it transports you straight to the heart of New Orleans with just one spoonful. This Mirliton and Shrimp Soup isn't just a recipe—it's a journey through Creole cuisine that promises to tantalize your taste buds and warm your soul. Prepare to discover a hidden gem of Southern cooking that combines the delicate sweetness of mirlitons with succulent shrimp in a broth that's nothing short of magical!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Creole
Serves: 4 servings
Ingredients
- 2 mirlitons, peeled and diced
- 1 lb shrimp, peeled and deveined
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups seafood stock
- 2 tbsp olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Begin by preparing the mirlitons. Peel them and dice them into small, even pieces. This will help them cook evenly and blend well with the other ingredients.
- Next, take the shrimp and ensure they are peeled and deveined. If you haven't done this already, remove the shells and the dark vein along the back of each shrimp.
- In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and continue to sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Now, add the diced mirlitons to the pot and stir well to combine with the onion and garlic mixture. Cook for about 5 minutes, allowing the mirlitons to soften slightly.
- Pour in the seafood stock, stirring to combine all the ingredients. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 15 minutes. This will allow the flavors to meld and the mirlitons to cook through.
- After 15 minutes, add the peeled and deveined shrimp to the pot. Stir gently to incorporate the shrimp into the soup. Season with salt and pepper to taste.
- Continue to simmer the soup for an additional 5-7 minutes, or until the shrimp are cooked through and turn pink. Be careful not to overcook the shrimp, as they can become tough.
- Once the shrimp are cooked, remove the pot from heat. Taste the soup and adjust the seasoning if necessary.
- To serve, ladle the soup into bowls and garnish with chopped parsley for a fresh touch. Enjoy your delicious Mirliton and Shrimp Soup!
Tips
- Choose Fresh Ingredients: Select firm mirlitons and fresh, high-quality shrimp for the best flavor profile.
- Don't Overcook the Shrimp: Watch carefully when adding shrimp to the soup. They should turn pink and curl slightly, which typically takes only 5-7 minutes.
- Seafood Stock Matters: Use a rich, homemade seafood stock if possible. It will significantly enhance the depth of flavor in your soup.
- Prep Work is Key: Dice mirlitons and chop onions uniformly to ensure even cooking and consistent texture.
- Garnish Generously: Fresh parsley isn't just decoration—it adds a bright, fresh note that complements the rich soup beautifully.
- Make Ahead Tip: This soup tastes even better the next day, so don't hesitate to prepare it in advance and reheat gently.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 25g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 180mg
