Recipes

Sweet Rewards Recipe Contest

Sweet Potato Shrimp Bisque

2008 Third Place Soups

Ingredients:

2 cans Louisiana cut sweet potatoes, with juice 1 lb. shrimp, chopped, peeled and
deveined
2 large ancho chilis, rehydrated in water
1 teaspoon red chili flakes
4 garlic cloves, minced
1/4 teaspoon onion powder
1 bay leaf
1 ½ teaspoons salt
1 teaspoon black pepper
2 tablespoons flour
1 tablespoon lime juice
1 large red onion, chopped
1 large red pepper
1/3 cup red bell pepper, diced small
3 cups heavy cream
3 tablespoons cilantro, chopped
4 cups chicken stock
1 scallion, chopped for garnish
½ cup sliced leeks
8 slices bacon, reserve 2 tablespoons

Instructions:

Heat oven to 350’F. Place red bell pepper on foil lined baking sheet, until blackened. Remove and place into a plastic bag, close.
In a skillet on medium heat, cook bacon until crisp. Set on paper towels. When cooled, cut bacon into small pieces. Reserve 2 tablespoons
Remove skins, stems, seeds, from ancho chili and bell pepper.
Add sweet potatoes with chilis into a blender until smooth.
In remaining bacon fat add onion, leeks, and garlic until light brown. Add flour and stir until well browned, about 3-4 minutes.
Add chicken stock, blended sweet potatoes puree, chili flakes, salt, pepper, bay leaf, onion powder, bacon, and heavy cream. Simmer 15-20 minutes, stirring often.
Add chopped shrimp, lime juice, and cilantro 2-3 minutes prior to serving, stir.
Let set for 3 minutes before serving.
Garnish with crisp bacon and bell pepper.

Makes 8 Servings

Credits:

Angela Ochoa
Lake Elsinore, CA