Ingredients:
1 pound russet potatoes, peeled and chopped
2 onions, chopped
1 large red bell pepper, seeded and chopped
4 cups water
1 17-ounce can creamed corn
1 17-ounce can whole kernel corn, drained
1 cup whipping cream
1 cup milk
Salt and pepper
1/2 pound uncooked medium shrimp, peeled and deveined
Chopped fresh chives

Preparation:

1. Place first 3 ingredients in heavy large Dutch oven. Pour water over. Bring to boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
2. Stir in both cans of corn, cream and milk. Season with salt and pepper. Simmer 20 minutes.
3. Add shrimp and cook until opaque, about 8 minutes. Garnish soup with chives.

source: timsseafood.com

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Ingredients:
BATTER:
400 g (14 oz) white flour
1 tsp salt
1 tsp dried yeast
350 ml (1 1/2 cup) warm water
2 eggs
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400 g (14 oz) shrimp tails, cooked
300 g (10 oz) sweet potato, grated
450 g (16 oz) pumpkin, grated
4 spring onions, chopped
100 g (4 oz) water chestnuts, chopped
1 tsp chilli sauce
2 cloves garlic, minced
juice of 1 lime

Preparation:

1. BATTER: Dissolve yeast in water. Mix with flour, salt and beaten eggs.

 

2. Roughly chop shrimps. Combine with sweet potato, pumpkin, spring onions, water chestnuts, chillli sauce, garlic and lime juice. Fold in batter.

 

3. Heat the oil in a shallow frying pan and drop in a tablespoonful of the mixture. Fry until golden brown and crispy. Drain on paper towels.

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