entrees

Big Easy Shrimp with Creamy Creole Mustard Sauce

A New Orleans favourite, zesty-spiced shrimp gets a new flavour twist when prepared with beer and grainy mustard. Serve with French bread slices or over rice, if desired.
15 min
PREP TIME
6 min
COOK TIME
280
CALORIES
10
INGREDIENTS

INGREDIENTS

  • 2 tablespoon (30 mililiter) butter
  • 1 large red onion, thinly sliced
  • 1 pound (500 gram) large shrimp with shells on, deveined (zipperback)
  • 1/2 teaspoon (2 mililiter) Garlic Powder
  • 1/2 teaspoon (2 mililiter) Thyme Leaves
  • 1/4 teaspoon (1 mililiter) Black Pepper Coarse Grind
  • 1/4 teaspoon (1 mililiter) Sea Salt Grinder
  • 1 cup (250 mililiter) ale or lager
  • 1/4 cup (60 mililiter) whipping (35%) cream
  • 1/4 cup (60 mililiter) grainy mustard

Preparation

  • 1 Melt butter in large nonstick skillet on medium-high heat. Add onion; sauté 2 minutes. Add shrimp, garlic powder, thyme, pepper and sea salt; sauté 2 minutes.
  • 2 Stir in ale, cream and mustard; sauté 2 minutes longer or just until shrimp turn pink. Spoon shrimp and sauce into serving bowls.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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