Best 7 Mushroom Shrimp Creole Recipes

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Mushroom shrimp creole is a delicious and flavorful dish that is sure to please everyone at your table. Originating in Louisiana, this dish combines the flavors of shrimp, mushrooms, and creole seasoning to create a rich and savory dish. Whether you're a seasoned cook or just starting out in the kitchen, this article will provide you with the best recipe for a perfect mushroom shrimp creole. We'll cover everything from selecting the freshest ingredients to the step-by-step cooking process, so you can create a mouthwatering meal that will have your family and friends asking for seconds.

Here are our top 7 tried and tested recipes!

MUSHROOM SHRIMP CREOLE



Mushroom Shrimp Creole image

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.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6-8 servings.

Number Of Ingredients 18

6 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

Steps:

  • 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.

Nutrition Facts : Calories 293 calories, Fat 14g fat (6g saturated fat), Cholesterol 148mg cholesterol, Sodium 820mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 5g fiber), Protein 22g protein.

MUSHROOM SHRIMP CREOLE



Mushroom Shrimp Creole image

Make and share this Mushroom Shrimp Creole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 18

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

Steps:

  • 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.

Nutrition Facts : Calories 373.8, Fat 16.6, SaturatedFat 6.3, Cholesterol 198.4, Sodium 1329.3, Carbohydrate 28.2, Fiber 5.1, Sugar 16, Protein 30.3

DELICIOUS SHRIMP CREOLE



Delicious Shrimp Creole image

We made this last night and it was delicious. If you like it spicy, add some more heat when cooking the vegetables.

Provided by Ron Lloyd

Categories     Soups, Stews and Chili Recipes     Chowders

Time 1h10m

Yield 4

Number Of Ingredients 15

1 tablespoon vegetable oil
1 cup chopped onion
½ cup chopped celery
½ cup chopped bell pepper
6 cloves garlic, minced
1 (10 ounce) can diced tomatoes with green chile peppers
1 (6.5 ounce) can tomato sauce
1 tablespoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
2 bay leaves
½ cup all-purpose flour
1 pinch salt and ground black pepper to taste
1 pound peeled and deveined medium shrimp
½ cup tomato juice

Steps:

  • Heat oil in a Dutch oven or heavy pot over medium heat. Cook and stir onion, celery, bell pepper, and garlic in hot oil until soft, 5 to 7 minutes; add diced tomatoes and green chiles, tomato sauce, sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and bay leaves. Reduce heat to medium low and continue cooking until vegetables are soft, about 30 minutes.
  • Put flour into a large sealable plastic bag. Season flour with salt and pepper. Add shrimp to bag, close bag, and shake to coat shrimp in seasoned flour.
  • Stir tomato juice into the mixture in the Dutch oven. Reduce heat to low and cook until the juice reduces slightly, about 5 minutes; add shrimp and cook until shrimp turn pink, about 5 minutes. Remove Dutch oven from heat and let the residual heat finish cooking the shrimp until they are bright pink and the meat is no longer translucent, about 5 minutes more.

Nutrition Facts : Calories 243.2 calories, Carbohydrate 28.1 g, Cholesterol 172.6 mg, Fat 4.8 g, Fiber 3.3 g, Protein 22.5 g, SaturatedFat 0.9 g, Sodium 1399.2 mg, Sugar 8.5 g

NEW ORLEANS SHRIMP CREOLE



New Orleans Shrimp Creole image

This seafood dish is perfect for casual holiday gatherings and will reel in rave reviews. I've been using this tried-and-true recipe for more than 30 years. -Barbara Lindsey, Manvel, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 14 servings.

Number Of Ingredients 18

3 medium onions, chopped
1 large green pepper, chopped
2 celery ribs, chopped
6 tablespoons butter, divided
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1 cup picante sauce
1 tablespoon minced fresh parsley
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
3 pounds cooked medium shrimp, peeled and deveined
1 can (8 ounces) mushroom stems and pieces, drained
1/2 cup pimiento-stuffed olives
1/2 cup chopped green onion
Hot cooked rice

Steps:

  • In a large skillet, saute onions, green pepper and celery in 5 tablespoons butter until tender. Add the tomatoes, tomato sauce, picante sauce and parsley. , In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the broth, salt, pepper and bay leaves. Stir into the vegetable mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the shrimp, mushrooms, olives and green onions. Cover and cook 10 minutes longer or until heated through. Discard bay leaves. Serve over rice.

Nutrition Facts : Calories 210 calories, Fat 8g fat (3g saturated fat), Cholesterol 161mg cholesterol, Sodium 849mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 22g protein.

SHRIMP AND CRAWFISH CREOLE



Shrimp and Crawfish Creole image

This is an easy and fun recipe and semi-quick to cook. There are so many different ways of preparing this dish, and this is how my grandmother taught me. Bon Appétit!

Provided by Chef ArronA

Categories     Stew

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb small shrimp (frozen ok)
1 lb crawfish tail
1 large onion, chopped
1 large bell pepper, chopped
1 stalk celery, chopped
1 bunch parsley sprig, chopped
1 bunch green onion, chopped
1 (6 ounce) can tomato paste
2 (14 ounce) cans tomato sauce
1/2 cup butter
2 garlic cloves, chopped

Steps:

  • In med. sauce pot sauté onions, bell pepper, garlic, celery and butter.
  • Add shrimp and crawfish, cover and cook over med.
  • heat until shrimp and crawfish are cooked down and pink.
  • Add tomato paste and sauce, cook about 30-40 minute over low-med heat.
  • Add parsley and green onions.
  • Cook another 5 minute.
  • serve over hot rice.

SUPER-HOT SHRIMP CREOLE



Super-Hot Shrimp Creole image

Provided by Ginny Leith Holland

Categories     Garlic     Mushroom     Shellfish     Tomato     Low Cal     Shrimp     Summer     Bon Appétit     New Jersey

Yield Serves 4

Number Of Ingredients 10

2 tablespoons vegetable oil
6 ounces fresh mushrooms, chopped (about 2 cups)
1 medium onion, chopped
1 green bell pepper, chopped
8 large garlic cloves, chopped
2 teaspoons to 2 tablespoons Cajun (Creole) seasoning for seafood
1/2 to 1 1/2 teaspoons dried crushed red pepper
1 28-ounce can crushed tomatoes with added puree
1 14 1/2-ounce can stewed tomatoes (preferably Cajun style)
1 pound uncooked shrimp, shelled, deveined

Steps:

  • Heat oil in heavy large skillet over medium heat. Add mushrooms, onion, green pepper and garlic and sauté until onion is translucent, about 5 minutes. Add Cajun seasoning and crushed red pepper and stir 1 minute. Mix in crushed tomatoes and stewed tomatoes with their juices; simmer until sauce is thick, stirring occasionally, about 15 minutes. Add shrimp and simmer until just cooked through, about 5 minutes.

SPICY SHRIMP CREOLE



Spicy Shrimp Creole image

I make many dishes for my friends, but the men demand this one time after time. Easy to make and tasty as can be.

Provided by Pamela Shaw

Categories     Seafood     Shellfish     Shrimp

Time 1h

Yield 8

Number Of Ingredients 14

3 tablespoons vegetable oil
2 cups julienne celery
2 onions, chopped
4 cloves crushed garlic
1 teaspoon white sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
2 (14.5 ounce) cans crushed tomatoes
1 (15 ounce) can tomato sauce
1 bay leaf, crushed
1 tablespoon hot pepper sauce
2 pounds medium shrimp - peeled and deveined

Steps:

  • Heat oil in a Dutch oven on medium heat. Saute celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften.
  • Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low.
  • Let the mixture simmer for 30 minutes, stirring occasionally.
  • Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.

Nutrition Facts : Calories 239.6 calories, Carbohydrate 17.5 g, Cholesterol 172.5 mg, Fat 7.6 g, Fiber 3.8 g, Protein 26.3 g, SaturatedFat 1.1 g, Sodium 940.3 mg, Sugar 4.3 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
  • Use fresh ingredients: The fresher your ingredients, the better your dish will taste. If possible, use organic and locally-sourced ingredients.
  • Don't overcrowd the pan: When cooking shrimp or mushrooms, make sure not to overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to stick to the pan.
  • Season your food well: Don't be afraid to season your food well. Salt and pepper are essential, but you can also add other spices and herbs to taste.
  • Cook the shrimp until it is just cooked through: Overcooked shrimp is tough and rubbery. Cook it just until it is opaque and pink in the center.
  • Use a good quality creole seasoning: The creole seasoning is what gives this dish its unique flavor. Make sure you use a good quality seasoning that contains a variety of spices.
  • Serve immediately: This dish is best served immediately after it is cooked. The shrimp will start to toughen up if it sits for too long.

Conclusion:

This mushroom shrimp creole is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of shrimp, mushrooms, and creole seasoning creates a flavorful and satisfying dish that is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this mushroom shrimp creole a try. You won't be disappointed!

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