Mushroom Shrimp Creole Recipe

5 3 4
Mushroom Shrimp Creole Recipe
Mushroom Shrimp Creole Recipe photo by Taste of Home
Publisher Photo

Mushroom Shrimp Creole Recipe

Read Reviews
5 3 4
Publisher Photo
We especially enjoy this hearty main dish on chilly or stormy days. The tomatoes, mushrooms, onions, green peppers and shrimp are nicely spiced with seasonings.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min.

Ingredients

  • 6 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 2 large onions, chopped
  • 1-1/2 cups chopped green peppers
  • 1 garlic clove, minced
  • 1 can (29 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 4-1/2 teaspoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1 bay leaf
  • 1-1/2 pounds cooked medium shrimp, peeled and deveined
  • 1 jar (4-1/2 ounces) whole mushroom, drained
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
  • 1/4 teaspoon dried savory
  • Hot cooked rice

Directions

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In the drippings, saute onions, green peppers and garlic. Add the tomatoes, tomato paste, brown sugar, Worcestershire sauce, salt, pepper, basil and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes.
Add the shrimp, mushrooms, butter, lemon juice and savory. Cook 5-10 minutes longer or until heated through. Discard bay leaf. Stir in bacon. Serve with rice. Yield: 6-8 servings.
Originally published as Mushroom Shrimp Creole in Taste of Home August/September 2001, p27

Nutritional Facts

1 cup: 293 calories, 14g fat (6g saturated fat), 148mg cholesterol, 820mg sodium, 20g carbohydrate (13g sugars, 5g fiber), 22g protein.

  • 6 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 2 large onions, chopped
  • 1-1/2 cups chopped green peppers
  • 1 garlic clove, minced
  • 1 can (29 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 4-1/2 teaspoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1 bay leaf
  • 1-1/2 pounds cooked medium shrimp, peeled and deveined
  • 1 jar (4-1/2 ounces) whole mushroom, drained
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
  • 1/4 teaspoon dried savory
  • Hot cooked rice
  1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In the drippings, saute onions, green peppers and garlic. Add the tomatoes, tomato paste, brown sugar, Worcestershire sauce, salt, pepper, basil and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes.
  2. Add the shrimp, mushrooms, butter, lemon juice and savory. Cook 5-10 minutes longer or until heated through. Discard bay leaf. Stir in bacon. Serve with rice. Yield: 6-8 servings.
Originally published as Mushroom Shrimp Creole in Taste of Home August/September 2001, p27

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2124arizona User ID: 845443 268559
Reviewed Jun. 27, 2017

"We fixed this for a cajun themed supper and it was a hit!!!"

MY REVIEW
thangxpro User ID: 8687441 241169
Reviewed Jan. 6, 2016

"How to peel shrimp in a few seconds but without touching it with your hands https://youtu.be/m62F_rMXKtk"

MY REVIEW
jamjam2929 User ID: 3233190 90394
Reviewed Jul. 15, 2008

"This is a great recipe, but not spicy enough for my family. I added 1 tsp of cayenne and 1 1/2 tsp of creole seasoning, as well as extra garlic cloves"

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