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
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
Ingredients 4 Servings
- 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® Coarse Ground Black Pepper
- 1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1 cup ale
- 1/4 cup heavy cream
- 1/4 cup Zatarain's® Creole Mustard Squeeze Bottle
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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