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SHRIMP, CORN, AND SWEET POTATO BISQUE

Also see Article: Louisiana Sweet Potatoes

Makes 10 cups.

• 1 onion, chopped
• 1 tsp. minced garlic
• 1 green bell pepper, cored and chopped
• 3 cups fresh sweet potatoes (yams), diced or 3 (15 oz.) cans sweet potatoes, drained
• 4 cups chicken broth
• 1 tbsp. Chef Paul Prudhomme’s Seafood Magic
• 2 (14 1/2-oz.) cans cream style corn
• 1 1/2 lbs. peeled medium shrimp
• Sliced green onions, optional


Coat a large pot with nonstick cooking spray; sauté onion, garlic and green pepper for 5 to 7 minutes.

Add diced sweet potatoes, broth and Seafood Magic.

Bring the mixture to a boil.

Reduce heat and cook for 15 minutes or until potatoes are tender.

Transfer the mixture into a food processor and blend until smooth; return to pot.

Add cream style corn and shrimp.

Return to a boil and cook until the shrimp are done, about 5 to 7 minutes.

Garnish with green onions.


Per serving: CAL 212 (9% from fat); FAT 2.2g; PROTEIN 18.4g; CARB 31g; CHOL 104mg; SODIUM 794mg

Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry - www.sweetpotato.org
* Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

 

 

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