Excellent one-stop supper with a little kick! Delicious and low in calories. If you can, use fresh Louisiana yams.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 tablespoon olive oil
- 1 red onion, chopped
- ½ teaspoon minced garlic
- 4 cups vegetable stock
- 4 cups corn
- 2 cups peeled and diced sweet potatoes
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- 1 cup salsa
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- salt and ground black pepper to taste
- 1 ½ pounds peeled medium shrimp
- 4 green onions, chopped
Instructions
- 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.
- 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.
- If you don’t like it too spicy, replace the Ro*tel(R) 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
| Calories | 144 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 0 g |
| Sodium | 514 mg |
| Sugars | 5 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent. Super easy to prepare, served it over jasmine rice! Delicious!
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.