Title: Sweet Potato And Shrimp Gumbo (Mayo)
Categories: 2try, Lowfat, Seafood, Stews
Yield: 6 servings

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

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 on Apr 18,
1999, converted by MM_Buster v2.0l.