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Zesty Potato Cheese Soup
Submitted by Structural Pest Supervisor Dave Koch
Difficulty: Medium
Yield: 4 Servings
Prep Time: 20 min
Cook Time: 35 min
Ingredients:
- Juice of 2 lemons
- 2 cloves garlic, minced
- 3 fresh basil leaves, thinly sliced
- 2 tbsp. white wine vinegar
- 3 tbsp. extra-virgin olive oil or avocado oil
- 1/2 tsp. paprika
- Kosher salt
- Freshly ground black pepper
Directions:
- Make sweet potato chips: Preheat oven to 375º and grease a large baking sheet with cooking spray. Arrange sweet potatoes in an even layer and season with salt and pepper.
- Roast 15 minutes, then flip and roast until crispy, 15 minutes more. Let cool, then transfer to a resealable container until ready to eat.
- Meanwhile, make shrimp salad: Grease a large skillet over medium heat with cooking spray. Add shrimp and cook, stirring occasionally, until pink and no longer opaque, 2 minutes per side. Set aside and let cool.
- Make marinade: In a small bowl, whisk together lemon juice, garlic, basil, vinegar, oil, and paprika and season with salt and pepper.
- In a large bowl, stir together tomatoes, onion, avocados, and basil. Fold in shrimp. Pour marinade over shrimp salad and toss until coated.
- Store shrimp salad in the fridge in a resealable container. Serve in lettuce cups when ready to eat.
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