McCormick 2010 Flavor Pairing - Creole Mustard and Shellfish

I tried this recipe – another one of McCormick’s 2010 Flavor Pairings.

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!