Prep 50 mins
Cook 55 mins
- 6 slices bacon, diced
- 2 large onions, chopped
- 1 1⁄2 cups chopped green bell peppers
- 3 cloves garlic, minced
- 1 (29 ounce) can diced tomatoes, undrained
- 1 (6 ounce) can 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 lbs cooked medium shrimp, peeled and deveined
- 2 (4 1/2 ounce) jars whole mushrooms, drained
- 2 tablespoons butter or 2 tablespoons margarine
- 1 tablespoon lemon juice
- 1⁄4 teaspoon savory
- hot cooked rice
- In a large skillet, cook bacon over medium heat until crisp.
- Drain on paper towels.
- In the drippings, saute onions, green peppers and garlic.
- Add the next 8 ingredients.
- 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 thoroughly heated.
- Discard bay leaf.
- Stir in bacon.
- Serve over rice.
YUMMY!! My husband and I were very happy with the way this creole turned out. It is different from the way I usually make it but the flavors blended so well. Had just a hint of a sweetness in addition to the savory flavors. I liked that it was well seasoned but not hot with fire. Thanks for another winner, Nurse Di.
Excellent creole!!! The flavors blended perfectly and it was so tasty!!! I did not have any tomato paste so I used tomato sauce and it was wonderful!!!
Outstanding shrimp creole. Hearty and well seasoned but as ainsleydoll said, "not hot with fire", which is how we like it. The flavor of the creole sauce is excellent and what I would describe as savory. I served it over rice. We think it is worth 5-stars, so there you go. Thanks Nurse Di, for yet another wonderful recipe.