Prawn And Sweet Potato Soup Recipes

CARIBBEAN SWEET POTATO SOUP WITH GINGER SHRIMP

Caribbean Sweet Potato Soup With Ginger Shrimp image

Incredibly easy but lovely enough for company. The assortment of condiments allows guest to tailor the entry to taste.

Provided by justcallmetoni

Categories Yam/Sweet Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 small sweet potatoes, diced into 1 inch cubes (about 3 pounds)
2 1/2 cups unsweetened coconut milk
6 cups chicken broth
2 medium limes, juice of
3 tablespoons ginger, finely grated (or minced)
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1/4 teaspoon sea salt
1 1/2 lbs large shrimp, peeled and deveined
4 large bananas, peeled and cut into 1/2 inch thick slices
1 cup unsweetened coconut, lightly toasted
1 cup sliced unblanched almonds, lightly toasted
1/2 cup cilantro, chopped
1 lime, cut into 8 wedges

Steps:

For the soup, place sweet potatoes, a cup of the coconut milk and the broth in a stock pot. Bring to a low boil and simmer 15 minutes until the sweet potatoes are soft.
Place potatoes and liquid in a food processor and blend until smooth, adding lime juice and the remaining coconut milk as needed.
For the shrimp, mix together the ingredients in a plastic bag. Marinade the cleaned shrimp for one hour in the fridge. Broil or grill shrimp for five minutes until done.
For the bananas, place banana slices in a single layer in a shallow baking pan. Broil 2-3 minutes. Turn bananas over and broil another minute or two until they are a bit soft and lightly browned.
Ladle soup into bowls and top with shrimp. Serve condiments in small bowls on the side.

Nutrition Facts : Calories 867.2, Fat 60.5, SaturatedFat 41.3, Cholesterol 172.8, Sodium 1159.3, Carbohydrate 52.2, Fiber 13.3, Sugar 18.2, Protein 39.6

SPICY SHRIMP AND SWEET POTATO SOUP

Spicy Shrimp and Sweet Potato Soup image

Great all-in-one meal with a nice kick! Low-calorie and very tasty. Use fresh Louisiana yams if you can find them.

Provided by liz d

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 50m

Yield 12

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 143.8 calories, Carbohydrate 19.7 g, Cholesterol 86.3 mg, Fat 2.6 g, Fiber 3.4 g, Protein 12.4 g, SaturatedFat 0.4 g, Sodium 514.3 mg, Sugar 4.8 g

LEEK AND POTATO SOUP WITH SHRIMP

Leek and Potato Soup with Shrimp image

Leeks are softened and slow-cooked with potatoes creating a savory flavor. The surprise addition of shrimp sweetens the creamy soup, making it a perfect starter course or a light dinner.

Provided by Diana71

Categories Trusted Brands: Recipes and Tips Swanson®

Time 40m

Yield 8

Number Of Ingredients 9

Ingredients

¼ cup butter
2 medium leeks, chopped
1 large onion, chopped
1 (32 ounce) carton Swanson® Chicken Broth
3 medium russet potatoes, peeled and cut into 1/2-inch dice
1 teaspoon curry powder
salt and pepper to taste
1 cup milk
1 pound cooked shrimp, peeled, diced

Steps:

Melt butter in a large pot over medium heat. Stir in chopped leeks and onions; cook slowly until softened, 5 to 7 minutes.
Stir in Swanson® Chicken Broth; add potatoes. Season with curry powder; add salt and pepper to taste. Bring to a boil, then reduce temperature to low. Simmer 20 minutes.
Stir in milk; add shrimp. Heat until soup just starts to simmer again.

Nutrition Facts : Calories 212.1 calories, Carbohydrate 21.4 g, Cholesterol 130.8 mg, Fat 7.4 g, Fiber 1.8 g, Protein 15.7 g, SaturatedFat 4.2 g, Sodium 672.4 mg, Sugar 4.1 g

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