Granny's Shrimp Sweet Potato Gumbo
3/4 cup tomato juice
1 x onion chopped
1 x green bell pepper cored
and thinly sliced
1/2 lb okra stemmed and sliced
2 x celery ribs chopped
2/3 cup dry white wine
1/3 cup distilled white vinegar
1 lb sweet potatoes peeled and cut into 1-inch cubes
3 cup canned crushed tomatoes
OR tomato puree
1 1/2 tbl chili powder
1/8 tsp cayenne pepper
24 x shrimp
fresh or thawed peeled and deveined
6 cup hot cooked white rice
Method :
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.