Mmmm…Pseudo-Creole Cooking

Holiday weeks are finally at an end – time to refocus the brain, dust off the task lists and, most importantly, get back in the kitchen to cook some evening meals.

This past Friday I tried a really yummy new recipe, courtesy of Sandra Lee’s Semi-Homemade 20-Minute Meals (Don’t judge me! A woman can’t cook from scratch 100% of the time.)

Creole Shrimp Stroganoff
  • 1 lb peeled and deveined medium shrimp
  • 2 T butter
  • 8 oz fresh mushrooms, sliced
  • 1 can (14.5 oz) diced tomatoes with green pepper, celery and onions
  • 1 can (10.75 oz) cream of mushroom soup (use fat-free, low-sodium – you’ll never know the difference)
  • 3/4 t. chili powder
  • 1/4 t. cayenne (we like spicy food, so I bumped this up to nearly 1/2 t.)
  • 1/2 c. sour cream (I used light sour cream)
  • Salt to taste

Rinse shrimp with cold water; pat dry with paper towels. Set aside. In a large skillet, melt butter over medium-high heat. Add mushrooms; cook and stir for 5 minutes. Add shrimp; cook and stir for another 3-4 minutes or until shrimp are opaque and cooked through. Be careful not to overcook. Add tomatoes, soup, chili powder, cayenne and salt, stirring to combine. Bring to a boil. Reduce heat, simmer for 5 minutes. Stir in sour cream, heat through.Serve over egg noodles with a nice green side salad!

4 Comment

  1. Lori says: Reply

    I love when you post simple recipes, especially when they have ingredients that I can buy. Thanks!

  2. Thanks for the good word! I’m so happy that it’s 100% UK cookable!

    I had this as leftovers for lunch today. It reheats wonderfully.

  3. John says: Reply

    That sounds really good. I never would have thought of using egg noodles.

  4. The egg noodles play to the stroganoff style of the recipe.

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