*** Creole Shrimp Stroganoff

• 1 lb of peeled and deveined fresh medium shrimp
• 2 Tbsp olive oil
• 8 oz fresh mushrooms, sliced
• 1 can (14.5 oz) of diced tomatoes with green pepper, celery and onions
• 1 can (10.75 oz) cream of mushroom soup
• 1 tsp Mrs. Dash
• 3/4 tsp chili powder
• 1/4 tsp cayenne
• 1/2 cup light sour cream
• 8 oz no-yolk egg noodles
• 2 Tbsp butter
• 1 1/2 tsp Cajun seasoning
• 1/2 tsp paprika

Cook noodles according to the package. Drain well and return to pot. Add butter, Cajun seasoning, and paprika, and mix well.

Meanwhile, cook the topping:

Rinse shrimp with cold water and pat dry.

In large skillet, heat olive oil over medium heat. Add mushrooms, cook, stirring frequently, for 5 minutes.

Add shrimp and stir for another 3 to 4 minutes until shrimp is cooked through. Do not over cook.

Add tomatoes, soup and seasonings.

Bring to boil, reduce heat and simmer for 5 minutes.

Stir in sour cream and heat through.

Serve over noodles.

6 servings, 10 WW PointsPlus per serving.