Shrimp and Sweet Potato Bisque

Step 1

Heat olive oil in a deep skillet and sauté shrimp until shells are red and crisp. Remove from heat, cool, and peel. Use shells in seafood stock and save shrimp meat for later incorporation.

Step 2

In a large stock pot, set water, dry white wine, clam juice, bay leaves, shrimp bouillon, and shrimp shells on high heat. Bring to a boil, reduce heat and let simmer for 30 minutes.

Step 3

In the skillet, heat butter and sauté onion, celery, carrots, and garlic. Cook until vegetables wilt then add tomatoes, Princella sweet potatoes, and corn and cook another 5 minutes. Add thyme, paprika, salt and pepper, and tomato paste. Let simmer until reduced and thickened. Remove shrimp shells from stock and then add vegetable mixture. Bring to a boil, reduce heat and simmer for 30 minutes.

Step 4

When the soup is finished cooking, remove bay leaves. Puree soup in a blender or a food processor, solids first, and then strain through cheesecloth or fine mesh wire strainer back into the pot. Left over solids may be saved and used in other recipes such as savory bread.

Step 5

In food processor, coarsely chop the shrimp then add to the soup and simmer for 5 minutes. Season with Tabasco sauce, Worcestershire and Old Bay. Enrich the soup by whisking in the softened butter and heavy cream and then adjust seasoning with salt and pepper. Keep warm while flavors blend until ready to serve. Ladle into warm bowls and garnish with a shake of paprika.