# 7 Mushroom Shrimp Creole

Another recipe from the Taste of Home magazine (August/September 2001, p. 27).

I made a double recipe tonight for supper and plan to freeze the leftovers.

Ingredients:

• 6 bacon strips, diced
• 2 large onions, chopped
• 1-½ cups chopped green peppers
• 1 garlic clove, minced
• 1 28 oz can diced tomatoes, undrained
• 1 6 oz can tomato paste
• 4-½ teaspoons brown sugar
• 1 tablespoon worcestershire sauce
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon dried basil
• 1 bay leaf
• 1-½ lb. cooked medium shrimp, peeled and deveined
• 1 jar whole mushrooms, drained
• 2 tablespoons butter
• 1 tablespoon lemon juice
• ¼ teaspoon dried savory
• Hot cooked rice

Directions:

1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.

2. In the drippings, saute onions, green peppers and garlic.

3. 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.

4. Add the shrimp, mushrooms, butter, lemon juice and savory. Cook 5-10 minutes longer or until heated through

5. Discard bay leaf. Stir in bacon. Serve with rice.

(Serves 6)

NOTES

Picture and recipe available at http://www.tasteofhome.com/recipes/Mushroom-Shrimp-Creole This freezes nicely.