Ingredients

The following ingredients have 4 Servings
  • ½ cup butter (unsalted)
  • 12 ounces fresh mushrooms (sliced)
  • 1 green bell pepper (chopped and seeded)
  • 1 onion (medium, chopped)
  • 3 cloves garlic (finely minced)
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 ⅓ pounds shrimp (large, peeled and deveined with the tails removed)
  • 3 plum or Roma tomatoes (chopped)
  • 1 cup sour cream
  • 1 tablespoon Creole or Cajun seasoning blend (I like Zatarain's Creole Seasoning (Big and Zesty))
  • 2 tablespoons tomato paste

Instruction

  • Add butter to a large skillet on the stove over medium heat. Add the mushrooms, onion, garlic, and green pepper when the butter melts. Saute for approximately five to seven minutes, or until the vegetables are tender.
  • Lightly season with salt and ground black pepper.
  • Add the shrimp and tomatoes and cook for three minutes, or until the shrimp begin to change from translucent to opaque and are partially cooked. 
  • Add the sour cream, tomato paste, and Creole or Cajun seasoning blend. Mix well and continue to cook for approximately two to three minutes more, or until the mixture is thoroughly combined and bubbly. 
  • Remove from the heat and serve over rice. Optional, garnish with chopped fresh parsley.