Slow Cooker Shrimp & Black Bean-Stuffed Sweet Potatoes
Prep: 15 minutes plus soaking and cooling
Slow Cook/Bake: 3 hours 7 minutes • Serves: 8
3 cups vegetable broth
2 tablespoons low sodium taco seasoning with a hint of salt
1 pound raw 31-40 count peeled and deveined shrimp, thawed if necessary, tail shells removed and chopped
8 medium sweet potatoes
Plain nonfat Greek yogurt and/or fresh cilantro leaves for garnish (optional)
1. Soak beans as label directs.
2. In 4- to 5-quart slow cooker, stir beans, broth and seasoning; cover and cook on high 3 hours or low 6 hours or until beans are tender. Stir in shrimp; cook 7 minutes or until shrimp turns opaque throughout. Makes about 4 cups.
3. During last hour of slow cooking, preheat oven to 400°. Pierce potatoes all over with fork; place on rimmed baking pan. Bake potatoes 50 minutes or until easily pierced with a knife, turning once halfway through cooking; cool 10 minutes.
4. Cut 5-inch long slit in top of each potato; fill with bean mixture. Serve potatoes garnished with yogurt and cilantro, if desired.
Approximate nutritional values per serving (1 stuffed sweet potato):
294 Calories, 1g Fat (0g Saturated), 61mg Cholesterol,
428mg Sodium, 55g Carbohydrates, 11g Fiber, 16g Protein