Free Recipe Sweet Potato And Shrimp Gumbo (Mayo)
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Sweet Potato And Shrimp Gumbo (Mayo) Recipe
3/4 c Tomato juice
1 Onion; chopped
1 Green bell pepper; cored and
-thinly sliced
1/2 lb Okra; stemmed and sliced
2 Celery ribs; chopped
2/3 c Dry white wine
1/3 c Distilled white vinegar
1 lb Sweet potatoes; peeled and
-cut into 1-inch cubes
3 c Canned crushed tomatoes OR
-tomato puree
1-1/2 tb Chili powder
1/8 ts Cayenne pepper
24 Shrimp; fresh or thawed,
-peeled and deveined
6 c Hot cooked white rice
Sweet Potato And Shrimp Gumbo (Mayo) Preparation
In a large frying pan, heat tomato juice over medium-high heat. Add the onion, bell pepper, okra and celery and saute until wilted and softened slightly, 5-7 minutes. Add wine and vinegar and bring to a boil. Stir in sweet potatoes, tomatoes or puree, chili powder and cayenne and cook until mixture returns to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until the sweet potatoes are tender, 20-25 minutes. Add the shrimp and stir to combine. Cover and cook until the shrimp are pink, about 5 minutes. To serve, divide the rice among individual bowls. Top each with an equal amount of the gumbo. Per serving: 362 calories, 14 grams protein, 2 grams fat (percent calories from fat, 5), 72 grams carbohydrates, 49 milligrams cholesterol, 397 milligrams sodium. 6 grams fiber. Sent in by kitpath@earthlink.net 4/16/99 Recipe by: Mayo Clinic/Williams-Sonoma Cookbook Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 18, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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