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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Mirliton Squash, also known as Chayote Squash, in a cream base with shrimp, yummy! Ingredients:
1 cup butter |
1 cup flour |
1 1/2 chopped onions |
4 minced garlic cloves |
1 1/2 teaspoons basil |
1 1/2 teaspoons thyme |
1 1/2 teaspoons garlic powder |
1/2 teaspoon tabasco sauce |
3 bay leaves |
4 (14 ounce) cans chicken broth |
1/2 teaspoon black pepper |
1/2 teaspoon white pepper |
1/2 teaspoon red pepper |
1 teaspoon salt |
2 tablespoons parsley |
2 1/4 lbs mirlitons (can use more, but no less) |
1 1/2-2 lbs peeled shrimp |
1/2 pint whipping cream |
Directions:
1. Boil mirlitons until very tender, cool, peel, remove seed, and puree.
2. Make a roux with margarine and flour, add onions and garlic. Add broth slowly and stir until smooth.
3. Add other seasonings, salt to taste, and cook over medium heat, stirring.
4. Add mirliton and shrimp. Cook until shrimp are tender.
5. Add cream, and serve.
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