Mirliton and Shrimp Courtbouillon

Instructions

1. 1

   Pare the mirlitons and peel the shrimp. Put the trimmings, shrimp shells and heads, and the bay leaf into a small saucepan with two cups of water. Bring up to a light boil, then reduce to a simmer. Keep the simmer going for 20-30 minutes, during which you can do the next step.

2. 2

   Dice the mirlitons. In a large saucepan, melt the butter and whisk in the flour. Cook and stir into a blond roux for two minutes. Add all the vegetables except the mirlitons and cook over low heat for five minutes, until all vegetables are soft.

3. 3

   Stir the shrimp and mirlitons into the vegetables. Add the wine and bring to a boil for two minutes. Strain the stock from the shrimp shells into the saucepan along with the crab boil, and stir.

4. 4

   Warm the cream and stir into the soup. Bring to a simmer and cook about 30 minutes, stirring occasionally. Add salt and pepper to taste.