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A New Orleans favorite, BBQ Shrimp, gets a new flavor twist when prepared with ale and Creole mustard. Photo credit: Sydney Kramer from Crepes of Wrath.
2 tablespoon butter
1 large red onion, thinly sliced
1 pound large shrimp with shells on, deveined
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Thyme Leaves
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1 cup ale
1/4 cup heavy cream
1/4 cup ZATARAIN'S® Creole Mustard
Melt butter in large nonstick skillet on medium-high heat. Add onion; cook and stir 2 minutes. Add shrimp, garlic powder, thyme, pepper and sea salt; cook and stir 2 minutes.
Stir in ale, cream and Creole mustard; cook and stir 2 minutes longer or just until shrimp turn pink. Spoon shrimp and sauce into serving bowls. Serve with French bread slices, if desired.
(Amount per serving)