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.
15m
PREP TIME
6m
COOK TIME
267
CALORIES
10
INGREDIENTS
This slow cooker recipe delivers maximum flavor with minimum effort. Serve with fresh baked biscuits.
10m
PREP TIME
4hr
COOK TIME
304
CALORIES
10
INGREDIENTS
Ingredients 8 Servings
- 4 whole bone-in chicken breasts, (about 2 1/4 pounds), halved
- 3 cups cubed potatoes (about 1 pound)
- 3 cups baby carrots (about 1 pound)
- 1 medium onion, coarsely chopped
-
2
packages
McCormick® Chicken Gravy Mix
![substitution]( "substitution")
Substitutions available
- McCormick® 30% Less Sodium Chicken Gravy Mix
- 1 cup water
- 1 teaspoon Lawry's® Seasoned Salt
- 1 teaspoon McCormick® Whole Thyme Leaves
- 1/4 teaspoon McCormick® Poultry Seasoning
- 1 cup sour cream
INSTRUCTIONS
- 1 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.
- 2 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.
NUTRITION INFORMATION
(per Serving)
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