Recipes

Soups

Shrimp, Corn, and Sweet Potato Bisque

Ingredients:

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

Instructions:

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. Makes 10 cups.

Nutrition:

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

Credits:

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.