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Recipe: Big Easy Shrimp with Creamy Creole Mustard Sauce (using beer)

Main Dishes - Fish, Shellfish
BIG EASY SHRIMP WITH CREAMY CREOLE MUSTARD SAUCE

"A New Orleans favorite, BBQ Shrimp, gets a new flavor twist when prepared with ale and Creole mustard."

2 tablespoons butter
1 large red onion, thinly sliced
1 pound large shrimp with shells on (26 to 30 count), 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 Collection Sicilian Sea Salt
1 cup ale
1/4 cup heavy (whipping) cream
1/4 cup Zatarain's Creole Mustard
French bread slices (optional, for serving)

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.

Makes 4 servings
Source: McCormick
MsgID: 3155844
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Any Recipe Can Happen Thursday! - 06-26-...
Board: Daily Recipe Swap at Recipelink.com
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