Shrimp and Mushroom Creole Serve over hot rice

Ingredients:

  • 1 can (16 oz.) tomatoes, broken up
  • 1 clove garlic, minced
  • 1 tsp sugar
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp curry powder
  • 1 bay leaf
  • 1 lb. (16 oz.) Monterey Clean N ReadyŽ Sliced Mushrooms
  • 3/4 cup coarsely chopped onion
  • 1/2 cup coarsely chopped green pepper
  • 12 oz. cleaned, deveined shrimp, cooked
  • 2 1/2 tbsp cornstarch
  • 2 1/2 tbsp water
  • 3 cups hot cooked rice
     
  Shrimp and Mushroom Creole!
Preparation:

In large saucepan combine tomatoes and seasonings. Add vegetables. Stir until thoroughly moistened. (Vegetables cook down when heated.) Cook over medium-high heat until vegetables are tender, about 20 minutes, stirring occasionally. Combine cornstarch and water. Stir into vegetables. Add shrimp. Heat and stir just until boiling. Remove bay leaf. Serve over rice.

Makes 6 servings