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.)

• 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!