Shrimp, Green Pepper & Sweet Potato Stew
Powerful flavors prevail in this shellfish stew thickened with sweet-potatoes. Serve as a main course, if desired, with an orange salad alongside.
  • 2-1/2 teaspoons cumin
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 3/4 pound medium shrimp--shelled, deveined and cut into 1-inch pieces
  • 1-1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 3/4 cup canned chicken broth diluted with 3/4 cup water, or 1-1/2 cups homemade chicken broth
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 large green bell pepper, diced
  • 2 tablespoons fresh lemon juice

1. In small bowl or cup, combine cumin, coriander, ginger, black pepper and cayenne.

2. In medium bowl, toss shrimp with 1 teaspoon of spice mixture. Cover and let stand at room temperature while you simmer soup.

3. In Dutch oven or flameproof casserole, combine remaining spice mixture, sweet potatoes, diluted chicken broth, onion and garlic. Cover and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender, 15 to 20 minutes.

4. Transfer 1 cup of sweet potatoes to a bowl and mash. Stir mashed potatoes back into stew. Add shrimp and bell pepper, cover and cook, stirring once, until shrimp are just cooked through, 2 to 3 minutes.

5. Stir in lemon juice and serve hot.

Nutritional Information
Per serving: 204 calories, 2g total fat, 0.4g saturated fat, 0.6g monounsaturated fat, 0.6g polyunsaturated fat, 5g dietary fiber, 14g protein, 34g carbohydrate, 102mg cholesterol, 318mg sodium.
Good source of: beta-carotene, selenium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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