Ingredients for Mushroom Shrimp Creole
- 4 slices bacon
- 1 medium onion, chopped
- Green Bell Peppers
- 2 cloves garlic, minced
- Diced Tomatoes
- 1 tablespoon tomato paste
- Brown Sugar
- Worcestershire Sauce
- 1 teaspoon salt
- Pepper
- Dried Basil
- 1 bay leaf
- Medium Shrimp
- Whole Mushrooms
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 1/2 teaspoon savory
- Cooked Rice
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How to Make Mushroom Shrimp Creole
- Cook 4 slices of bacon in a large skillet over medium heat until crisp. Remove bacon and set aside on paper towels.
- Add 1 medium chopped onion, 1 green bell pepper (chopped), and 2 cloves minced garlic to the bacon drippings in the skillet. Sauté for 5-7 minutes until softened.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 cup chicken broth, 1/2 cup chopped celery, 1/4 cup chopped green onions, 1 tablespoon tomato paste, 1 teaspoon dried oregano, 1 teaspoon cayenne pepper (or to taste), 1 bay leaf, and 1 teaspoon salt.
- Bring the mixture to a boil, then reduce heat to low.
- Cover and simmer for 30-45 minutes, stirring occasionally.
- Add 1 pound shrimp (peeled and deveined), 8 ounces sliced mushrooms, 2 tablespoons butter, 1 tablespoon lemon juice, and 1/2 teaspoon savory to the skillet.
- Cook for 5-10 minutes, or until shrimp is pink and opaque and thoroughly heated through.
- Remove and discard the bay leaf.
- Crumble the cooked bacon and stir it into the Creole sauce.
- Serve hot over cooked rice. Garnish with extra green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
64g
Fat
31g
Carbs
9g
