Louisiana Cookin’ – September-October 2019

LIGHT & FRESH

SWEET POTATOES HAVE BEEN GROWN in Louisiana for hundreds of years, and

today, the state remains one of the country’s largest producers of sweet potatoes. Their

sweet flavor makes them one of our favorite fall ingredients, but their numerous health

benefits make eating the starchy roots even sweeter. With high levels of beta-carotene,

vitamin A, vitamin C, and dietary fiber, sweet potatoes are a nutritional powerhouse. This

fall, try something new with Louisiana sweet potatoes, like this silky soup with warming

curry paste and plump shrimp.

recipe development by melissa gray | food styling by vanessa rocchio

SWEET CROP

CURRIEDCURRIEDSWEETSWEETPOTATOPOTATOANDAND

SHRIMPSHRIMP SOUP SOUP

MAKES 4 SERVINGS

Thai red curry paste and fresh ginger accent the

fl avor of sweet potatoes in this luxurious soup

spiced with Cajun seasoning.

2 tablespoons olive oil, divided

1 cup chopped red onion

4 cloves garlic, minced

2 tablespoons grated fresh ginger

2 large sweet potatoes, peeled and cubed

4 cups vegetable broth

3½ teaspoons Cajun seasoning, divided

1½ to 3 teaspoons Thai red curry paste

1 lime, juiced

½ pound peeled and deveined large fresh

shrimp (tails left on)

¼ cup sour cream

2 tablespoons whole milk

Lime wedges, to serve

Garnish: lime zest

1. In a medium Dutch oven, heat 1 tablespoon
   oil over medium-high heat. Add onion; cook,
   stirring occasionally, until tender, about
   5 minutes. Add garlic and ginger; cook until
   fragrant, about 1 minute. Add sweet potatoes,
   broth, 3 teaspoons Cajun seasoning, and curry
   paste; bring to a simmer. Reduce heat to
   medium; cook until potatoes are tender, about
   20 minutes.


2. Working in batches, transfer soup and lime
   juice to the container of a blender; blend until
   creamy. Keep warm.


3. Wipe pot clean. Heat remaining 1 tablespoon
   oil over medium-high heat. Add shrimp and
   remaining ½ teaspoon Cajun seasoning; cook
   until pink and fi rm, 3 to 5 minutes.


4. In a small bowl, whisk together sour cream
   and milk until smooth. Divide soup into serving
   bowls, and swirl cream mixture into soup. Serve
   with shrimp and lime wedges. Garnish with
   zest, if desired.