It was a wonderful appetizer and it only took 20 minutes. Only thing that I would change up is I would use a little corn starch to thicken up the sauce.
I really liked the combination of mustard and shrimp and will have to experiment with this recipe a little. It could lead to all sorts of variations…most of which I think I would love.
2 tablespoon 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® Black Pepper, Coarse Ground
1/4 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1 cup ale
1/4 cup heavy cream
1/4 cup Zatarain’s® Creole Mustard
DIRECTIONS
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.
Bon Appetit!
PMBU.jpg)
