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Spicy Shrimp and Sweet Potato Soup

liz d

"Great all-in-one meal with a nice kick! Low-calorie and very tasty. Use fresh Louisiana yams if you can find them."
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50 m servings 144 cals
Original recipe yields 12 servings

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  1. Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in the hot oil until onion is tender, about 10 minutes. Add vegetable stock, corn, sweet potatoes, diced tomatoes with green chile peppers, salsa, chili powder, cumin, salt, and pepper to onion mixture; bring to a boil for 5 minutes.
  2. Stir shrimp into stock mixture and return to a boil; reduce heat to medium and simmer until shrimp are cooked through, about 10 minutes more. Stir green onion into soup; season with salt and pepper.


  • Cook's Note:
  • If you don't like it too spicy, replace the Ro*tel® with regular diced tomatoes and use mild salsa instead of medium. Bon Appetite!
  • Substitute yams for sweet potatoes, if desired. Substitute seafood stock for vegetable stock, if desired.

Nutrition Facts

Per Serving: 144 calories; 2.6 g fat; 19.7 g carbohydrates; 12.4 g protein; 86 mg cholesterol; 514 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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followed directions except cooked the shrimp first in a skillet and then added them

Added a can of Coconut Milk for 2 cups of the stock for a Thia flavor.